A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.
I found this near same recipe a few years back. As I recall the woman who submitted it won a rather substantial amount in a baking contest. The difference is she had no butter in her filling, used pecans and 1/3 cup cranberries. This is one of our favorite Christmas cookies.
Read MoreAfter reading through the reviews, I decided to follow Marie C's advice. I had to bake them a little longer (33 minutes). They were good, but I think they're missing a little something. I'll be making them again, but will probably add a little grated orange rind!
Read MoreI found this near same recipe a few years back. As I recall the woman who submitted it won a rather substantial amount in a baking contest. The difference is she had no butter in her filling, used pecans and 1/3 cup cranberries. This is one of our favorite Christmas cookies.
This was awesome!! I had to give my family the recipe it was so good. I also increased the cranberries to 1/2c and the walnuts to 4T. It is also good with pecans.
After reading through the reviews, I decided to follow Marie C's advice. I had to bake them a little longer (33 minutes). They were good, but I think they're missing a little something. I'll be making them again, but will probably add a little grated orange rind!
I formed the pastry into a ball and placed in the refrigerator to chill. For the filling, I finely chopped 1/3 cup of cranberries and 1/3 cup of pecans in my food processor. Since I used unsalted butter, I added ½ teaspoon of salt. I also added ¼ t. of pure orange extract and 1 teaspoon of pure vanilla extract. I removed the dough from the refrigerator and cut it into halves. I placed one half onto a floured pastry cloth and replaced the other half in the refrigerator. I rolled the pastry and cut with a 2 ½” cutter, laid the cut rounds of dough on top of each lightly sprayed, mini muffin cup and used a tart tamper to form the shells. I filled each shell about 3/4 full. Recipes makes a tasty and festive addition to a holiday cookie tray!
I find the usual tassies a little bland so I also increased the cranberries to 1/2c and pecans to 4T (and was eating the filling with a spoon it was so good), and I would've been happier with even more of both. This is a good cookie and a nice change from the usual tassie.
These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again.
These were very tasty, but I really didn't taste the cranberry. The next time I'd maybe cut back on the amount of nuts and add more cranberries.
I made these with the addtional nuts and cranberries. also addes the orange zest...very good. but I think I needed to bake them a little longer due to having a hard time getting them out of the pan. They were nice n brown ,did run over so had a hard time telling if they were done. so next time I will bake a little longer . still are very good ......
I doubled the recipe to use an eight ounce package of cream cheese, this yielded 33 tarts that baked in 25 minutes. I used chocolate chips for the nuts because I needed it to be nut free. Next time I would not double the filling as I had quite a bit left. They were very tasty! Next time spray top of pan with Pam for easier removal and clean up.
They seemed quite similar to an English recipe, the Bakewell tart. Quite good, the pastry with cheese is somewhat interesting. The filling is a bit drier than expected. My kids liked them but didn't jump out of their skin.
these are wonderful!! my first dozen had too much dough, but the second batch were perfect. I used dried cranberries and pecans....loved them.
mmmm yummy!easy, pretty, and tasty! I make cookies every year for christmas gifts and these were a big hit!
Made this for my in laws for the first thanksgiving i cooked and they loved these as appiteizers.
These are lovely on a buffet table and very tasty. I too added a little more cranberries and nuts. Next time I will try some orange zest as some suggested. Thanks for the recipe.
Took quite a bit longer to bake than noted in the original recipe; I ended up with a total oven time of about an hour. It was delicious and not too sweet, which is maybe not so great for others, but I loved it. Will make again.
I used dried cranberries instead of fresh. The dough is a little sticky to work with, but I kept chilling it in between batches. My only complaint would probably be that the recipe as is only makes 12 in my muffin pan! Update on 6/11/16: made it using the dough recipe from Brandy's Blackberry Cobbler on this site... It was just right, flaky and a little salty to set off the sweetness of the filling.
