When you desire a small something sweet or have many dears to bestow a special gift upon... these tartlets instantly sate sweet-tooth cravings, in the cutest way possible.

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Makes 24

You will need:
For the filling:
3 oz candied orange, finely chopped
11⁄2 oz candied ginger, finely chopped
3 oz dried sour cherries, finely chopped
3 oz raisins, finely chopped
1 tablespoon fig jam
1 tablespoon light brown sugar
1⁄4 teaspoon freshly ground nutmeg
1⁄4 teaspoon cloves, crushed in a mortar and pestle
1⁄4 teaspoon cinnamon
1⁄4 teaspoon allspice berries, crushed in a mortar and pestle
1⁄4 dark rum, such as Ron Matusalem
zest and juice of 1⁄2 orange
zest and juice of 1⁄2 lemon
pinch kosher salt

The filling must set for at least a week, up to one month, for best flavor.

For the pastry:
1 sheet quality puff pastry, such as Dufour brand
1 disk rye pâte brisée (seeBrown Sugar Spiced Cranberry Rye Pies)
flour, for rolling
1 pasture-raised egg, beaten
confectioners’ sugar, for dusting
2 tablespoons cubed butter, to add to filling
  1. Combine chopped dried fruits, jam, sugar, salt, and spices in a bowl.
  2. Add citrus juices and zest and rum, and stir well to combine.
  3. Seal in a container and refrigerate, stirring every few days if you remember, for 1 week, up to 1 month.
  4. Roll out pâte brisée to 1⁄8” thick between lightly floured sheets of parchment, chilling as needed to keep the dough workable.
  5. Pierce dough with small cookie cutters of your choice, creating decorative shapes up to 11⁄2”across.
  6. Refrigerate shapes on a baking sheet.
  7. Plan for 2–5 shapes per tartlet, with a mindset that more on-hand is better than too few. You can always bake the remainder for a “leftovers” dessert or freeze until a new project is born.
  8. Roll out puff pastry between lightly floured sheets of parchment, which helps prevent sticking, as well as provides easy transfer to a baking sheet to chill as needed.
  9. Once it is 1⁄8” thick, use a 21⁄2” round cutter to pierce 24 circles, re-rolling scraps as needed.
  10. Refrigerate the rounds, then carefully mold them to fit a 24-capacity mini muffin tray.
  11. Pierce each a few times with a fork and chill.
  12. Spoon the fruit-spice mixture into the pastry, along with a couple tiny cubes of butter intermingling per tartlet.
  13. Gently compact tartlet filling before adding the shortcrust cutout tops, then freeze for at least 1⁄2 hour.
  14. Preheat oven to 400°F while tartlets chill.
  15. Brush egg wash onto the pastry tops and bake for 20 minutes, or until the pastry is golden.
  16. If the pâte brisée tops brown too quickly, cover with foil.
  17. Lower heat to 350°F and bake 10 minutes more, until the crust is deeply golden.
  18. Cool briefly in the muffin tray, then transfer to a wire rack to cool completely.
  19. Dust with confectioners’ sugar and serve room temperature.


The filling must set for at least a week, up to one month, for best flavor.

Photography by Food+styling+photography by Melina Hammer

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