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3 cups all-purpose flour

1 cup, plus 1 teaspoon sugar, divided

1 teaspoon salt

8 ounces butter, cubed and chilled

¼ to ½ cup cold water


1 cup, plus 1 teaspoon, fresh-squeezed orange juice (from about 6 oranges)

1 (12-ounce) package fresh cranberries

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1 egg, whisked

2 cups confectioner sugar

Zest of

1/2 orange

Preheat oven to 375 degrees.

Mix flour, 1 teaspoon sugar and salt together in bowl of an electric mixer fitted with a paddle. Add butter and mix on medium speed until the mixture makes way to pea-sized chunks. With mixer running on low speed, slowly add 1/4 to 1/2 cup water, just until dough comes together. Continue to mix dough at medium speed for 3 minutes. Flatten dough and wrap in plastic wrap. Refrigerate for at least 2 hours before rolling out.

To make the filling, combine ½ cup orange juice, cranberries, cinnamon and ginger in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 12 to 15 minutes or until cranberries pop. Remove from heat and cool completely until ready to use.

Roll out dough to 1/8-inch thick. Cut dough into ten 6x5-inch rectangles. Poke each rectangle several times with the tines for a fork.

With the dough rectangles lying horizontal, spoon 1/3 cup of the filling on one ½ of the rectangle, leaving 1/2-inch edge of dough around all sides. Brush egg wash around the filling and fold the other half of the dough on top. Press the dough down to seal edges. Using a fork, go around all edges pressing down to make sure no filling will leak when the tarts bake.

Place dough pockets on a parchment-lined cookie sheet. Lightly score tops with an “X” so they do not balloon in the oven. Brush tart tops with egg wash and bake for 12 to 15 minutes or until golden brown on top.

While the pockets are in the oven, whisk confectioners’ sugar, remaining ½ cup orange juice and orange zest in a small bowl until smooth.

Remove tarts from the oven, brush with glaze and serve immediately.

From Chef-Partner Greg Ellis and Pastry Chef Amy Biller at 2 Sparrows.

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