Directions

1. For pastry sift flour into a bowl, mix it with sugar and salt. Cut cold butter into cubes and add to the mixture. Add one egg and mix the dough. Roll the dough into a ball, wrap with a cling film and refrigerate for 10 minutes.
2. Take the dough out of the fridge and roll out to a medium thick layer. Cut dough into circles and use them to line the baking moulds. Refrigerate the moulds for 30-40 minutes.
3. Meanwhile prepare the filling. Put cranberries into a saucepan, add water and the orange cut in halves. Boil on low heat until berries turn soft. Add sugar, vanilla extract and cinnamon. Boil for about 5 minutes while stirring the mixture. Remove the orange halves and boil on low heat for 15-20 minutes more. When jam is ready, remove it from heat and let it cool.
4. Preheat oven to 180° C (356° F). Bake pastry bases for tarts for about 20-25 minutes. When ready, let them cool, then take out from the moulds. Fill with jam and serve.