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Cranberry Nut Tarts

Rated as 4.44 out of 5 Stars

"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."
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Ingredients

45 m servings 106 cals
Original recipe yields 24 servings (24 tarts)

Directions

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  1. In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
  2. While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
  3. Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
  4. Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts


Per Serving: 106 calories; 6.4 g fat; 11.1 g carbohydrates; 1.3 g protein; 23 mg cholesterol; 46 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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, us...

Most helpful critical review

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 ...

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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, us...

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 ...

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 unsal...

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 ev...

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 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 t...

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 th...