Ingredients Jump to Instructions ↓

  1. Whole Wheat Oil Pastry

  2. 2 1/2 cupsfresh or frozen cranberries

  3. 1/3 cupwater

  4. 2 tablespoonsdry red wine or orange juice

  5. 2 wholestar anise

  6. 1 cupsugar

  7. 2 tablespoonsall-purpose flour

  8. Coarse decorating sugar

Instructions Jump to Ingredients ↑

  1. Directions Prepare Whole Wheat Oil Pastry. Set aside one-third of the dough. Divide remaining dough into 8 portions. Press the 8 portions into the bottom and up the sides of 8, 4-inch tart pans. On lightly floured surface, roll out reserved pastry to about 1/8-inch thickness and cut out hearts with a 1-inch heart shaped cookie cutter; set aside.

  2. Preheat oven to 375°F. For filling, in a medium saucepan, combine cranberries, water, wine, and star anise. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and flour. Add to hot cranberry mixture. Cook and stir just until thickened and bubbly. Remove from heat. Remove star anise and discard.

  3. Spoon about 1/4 cup filling into each individual tart. Place on large baking sheet; place heart cut-outs on baking sheet beside tarts. Sprinkle hearts with coarse decorating sugar. Bake about 30 minutes or until edges of tarts are browned (check heart-cut outs after 20 minutes). Place tarts on a wire rack to cool. Remove tarts from pans. Top with hearts.

  4. Whole Wheat Oil Pastry: In a large bowl, stir together 2 cups all-purpose flour, 2/3 cup whole wheat pastry flour or whole wheat flour, 1/3 cup toasted wheat germ, 2 tablespoons sugar, 2 teaspoons ground cinnamon, and 1/2 teaspoon salt. Add 2/3 cup oil and 1/3 cup fat-free milk all at once. Stir gently with a fork. Form dough into a ball.


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