Over the years I’ve developed several recipes for mini tarts that use the same easy dough for the crust. They’re kind of labor-intensive, but in the end you have adorable, single-serving treats that are prettier and more interesting than most cookies but can still be picked up and eaten without a plate or fork.
I’m starting with the recipe that began it all, with lots of commentary. You can read all my insanely finicky directions and directives and then take your choice of the cranberry version or the variations that follow. Warning: Once you make these you will be obligated to keep doing it forever.