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Pecan Cranberry Butter Tarts

Rated as 4.75 out of 5 Stars

"These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!"
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Ingredients

40 m servings 273 cals
Original recipe yields 15 servings (15 tarts)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
  3. Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
  4. Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

Nutrition Facts


Per Serving: 273 calories; 14.6 g fat; 33.9 g carbohydrates; 2.8 g protein; 23 mg cholesterol; 109 mg sodium. Full nutrition

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Reviews

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You can't eat just one, SO good... I doubled the brandy, and used the zest and juice of a whole orange. As another reviewer suggested I heated the dried chopped cranberries in the OJ, zest and ...

Turns out great! But instead of using brandy i boiled the cranberries in fresh squeezed orange juice to make a more concentrated cranberry flavor and still add the half of orange juice to the mi...

These were delicious. I took them to a holiday party and got raves. At 19 minutes baking time, they were just the slightest bit runny still in the center.

It took a couple tries before I was able to find the right temp and amt to put in the crust without it bubbling over. I think this depends on your oven. Also, I had to use walnuts bc they ar...

Very easy to make. I didn't have any brandy so I used rum extract instead. Very tasty. I brought them to work and it was a hit. I will make this over and over again. This is definately a keeper.

Didn't have brandy so used Drambui, it was delicious. The family loved them. None left!

Every one liked these tarts. It is not as sweet as the butter tarts I usually make at Christmas time. This will be on our favorite list from now on.

Got caught with thawed pastry and no currants for butter tarts so tried this. Lacking an orange, so used some lemon zest and substituted some Grand Marnier for some of the brandy. Added a little...

Loved this recipe! The orange zest absolutely makes these pop. I substituted pre-cooked phyllo cups for the sweetened tart shells that I could not find in my grocery. Worked great! I've made the...