Cranberry Hand Pies and Spiced Up Butter Tarts

Directions

The Pastry

1. Preheat the oven to 400°F

2. Place the sifted flour, baking powder and salt in a large mixing bowl and whisk to incorporate and ensure the flour mixture is very fluffy. Add the butter to the center of the bowl. Using two knives or a pastry blender, cut the butter into the flour. Combine until the mixture resembles coarse oatmeal and the butter pieces are about the size of a pea.

3. In a ½ cup measure, add the egg and vinegar. Mix with a fork to beat the egg. Add the water to the measure, it should be full to the brim, then pour into the flour mixture. Using a spatula gently mix to incorporate, then use your hands and start to press the pastry into the bottom of the bowl, forming a ball, be careful not to overmix.

4. Turn pastry onto a floured counter and divide in two. Using a rolling pin, roll the pastry into a large rectangle 8 inch wide by 12 inch long, that is just over a ¼ inch thick. Trim the edges using a pizza cutter or sharp knife. Then cut the rectangle into 6 squares.

5. For Cranberry Jam Hand PIes:  Cover a baking sheet with parchment paper. Place the 6 squares on the baking sheet and brush the edges with a little water, either using the back of a spoon or a pastry brush. Spoon 2 tsp of jam into the center of the square, then fold one corner over top to make a triangle. Press the edges together to seal.  

6. In a small bowl, whisk together the egg with a little water. Brush the pies with the egg wash and place in the preheated oven. Bake for 12 to 15 minutes, until golden brown.

   When the pies are fresh out of the oven, dust generously with the icing sugar. This will melt and form a light glaze over top. Let rest 5 to 10 minutes before enjoying, as the filling will be very very hot.

   Store any leftover hand pies in an airtight container for up to 3 days.

7. For Butter Tarts:  With the remaining pastry, repeat but cut out into circles and press into muffin tin to create shells

8. Using a small ladle out scoop, pour the butter tart mixture into the shells. Be careful not to fill too full, the filling rises significantly and can easily spill over.

   Bake in preheated oven for 12 minutes, until the filling has risen, and the tart shells are deeply golden. Remove from oven, and immediately run a knife around the outside of the tarts, then let rest in the tin for 10 to 15 minutes before transferring to a wire baking rack to cool completely.

   Tarts will store in an airtight container for up to one week.

The Cranberry Jam

1. Add the cranberries to a small saucepan and place covered over low heat, so they can begin to thaw. In a small mixing bowl add the sugar and orange zest, using your fingers mix the sugar and zest together until the mixture is the consistency of sand, puling the oils out of the orange zest. Add the sugar mixture to the cranberries and mix to combine, leave the pot uncovered.

2. In the same small mixing bowl, add ¼ cup water, orange blossom water and cornstarch, mixing together with a small whisk or fork, until no lumps remain. Add to the cranberries along with the remaining spices and stir to combine. Increase the temperature to medium high heat and continue to stir occasionally until the mixture begins to boil, then stir constantly for 1 minute and remove from heat.

3. Allow to cool slightly before using, or transfer to an airtight container and store in the fridge for up to two weeks.

Butter Tart Filling

1. In a small pot over medium heat, melt the sugar, maple syrup and butter together, until a smooth mixture has formed, and the butter is melted. Set aside until just cool to the touch, then whisk in eggs, vinegar, and spices.