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My review
Cranberry Nut Tarts
pammy74
"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 calsOriginal recipe yields 24 servings (24 tarts)
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Directions
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Prep
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Ready In
- In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
- 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.
- 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.
- 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 1718 Ratings
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Most helpful positive review
10/7/2005
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
11/11/2010
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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10/7/2005
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...
12/11/2009
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.
11/11/2010
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 ...
12/9/2014
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...
11/13/2007
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...
8/22/2005
These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again.
12/28/2011
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.
12/7/2014
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...