𝑴𝒊𝒏𝒊 𝑪𝒓𝒂𝒏𝒃𝒆𝒓𝒓𝒚 𝑩𝒖𝒕𝒕𝒆𝒓𝒔𝒄𝒐𝒕𝒄𝒉 𝑷𝒊𝒆𝒔
– 1/4 cup ice water
For the filling:
– 1 cup fresh cranberries
– 1/2 cup butterscotch chips
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 egg, beaten (for egg wash)
– Turbinado sugar, for sprinkling
Instructions:
1. Preheat oven to 375°F (190°C) and grease a mini muffin tin.
2. For the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Slowly add ice water until dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
3. For the filling: In a saucepan, combine cranberries, butterscotch chips, sugar, cornstarch, vanilla, cinnamon, and nutmeg. Cook over medium heat until cranberries burst and mixture thickens. Remove from heat and let cool.
4. Roll out the chilled dough on a floured surface and cut circles to fit the mini muffin tin. Press dough into each cavity.
5. Fill each crust with the cranberry butterscotch mixture.
