In a food processor, combine flour, cornmeal and salt. Add butter, pulse until mixture resembles coarse crumbs. Add cheddar, pulse until combined. In a bowl, whisk together egg yolks and water. Add to flour mixture, pulse until dough is crumbly. Knead until dough comes together. Shape into 1" thick disk, wrap, refrigerate until firm. Grate orange and lemon zest into a bowl, refrigerate. SQUEEZE orange and lemon, 1/2 cup orange and 1/4 cup lemon juice into a pan. Stir in fruit, cranberries, brandy, sugar, cinnamon and nutmeg, bring to a boil, simmer until cranberries begin to burst. Remove from heat, let cool. Stir in jam and zest. Place a mini tart tin top down on a piece of paper, using it as a guide, draw a circle 1" larger than the tin, cut out stencil. On a floured surface, roll dough to 1/8" thick. Using stencil, cut out 8 rounds. FIT cutouts into bottom and up sides of tart tins. Reserve scraps. Place tart tins on a baking sheet, refrigerate. Heat oven to 375 degrees. In a bowl, beat egg. Roll out dough scraps, cut out acorns and leaves. Divide fruit among tart tins. Top tarts with acorn and leaf cutouts, brush cutouts with egg. Bake until golden brown 35 min. Serve with ice cream and ENJOY...
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 373 (31%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 25.2g||126 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 174.6mg||54 %|
|Sodium 231mg||8 %|
|Potassium 1134.6mg||30 %|
|Total Carbohydrate 201.7g||59 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 190.4g|
|Protein 12g||17 %|
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Calories per serving: 1185
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