Cranberry-Orange Tartlets

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 3/4 cup Mascarpone cheese
• 1/4 cup sugar
• 3 tablespoons finely chopped dried cranberries
• 3 tablespoons beaten egg
• 2 teaspoons grated orange zest
• 3 tablespoons finely chopped walnuts
• 1/2 cup whole-berry cranberry sauce
• 3 tablespoons plus 4-1/2 teaspoons water, divided
• 2 teaspoons cornstarch

1. Unfold puff pastry; roll each sheet into a 10-in. square. Cut each into 36 squares. Gently press squares into greased miniature muffin cups. Bake at 375u0b0 for 10 minutes. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each.
2. In a small bowl, combine the cheese, sugar, cranberries, egg and orange zest. Place about 1 teaspoon filling in each muffin cup. Sprinkle with walnuts.
3. Bake for 6-8 minutes or until golden brown. Cool completely on wire racks.
4. For topping, in a small saucepan, combine cranberry sauce and 3 tablespoons water. Combine cornstarch and remaining water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over tartlets.

pastry, mascarpone cheese, sugar, cranberries, beaten egg, orange zest, walnuts, wholeberry, water, cornstarch

Taken from www.tasteofhome.com/recipes/cranberry-orange-tartlets/ (may not work)