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Cranberry Nut Tarts

Cranberry Nut Tarts

Name: Cranberry Nut Tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 tarts
Ingredients: ½ cup butter, softened; 1 (3 ounce) package cream cheese, softened; 1 cup all-purpose flour; 1 egg; ¾ cup packed brown sugar; 1 tablespoon butter, melted; 1 teaspoon vanilla extract; 3 tablespoons chopped walnuts; 3 tablespoons chopped fresh cranberries

Rating: 4.44 stars

18 Ratings
17 Reviews
5 Photos

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.

By pammy74

Recipe Summary

prep:

20 mins

cook:

25 mins

total:

45 mins

Servings:

Yield:

24 tarts

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
¾ cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons chopped fresh cranberries

Directions

Step 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.

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Step 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.
Step 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.
Step 4

Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.

Nutrition Facts

Per Serving:

105.5 calories; 1.3 g protein; 11.1 g carbohydrates; 23.1 mg cholesterol; 46.1 mg sodium. Full Nutrition

Reviews (17)

Most helpful positive review

Marie C.

12/03/2014

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 More

Helpful

(41)

Most helpful critical review

gebah

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 making them again but will probably add a little grated orange rind! Read More

Helpful

(17)

18 Ratings

5 star values: 9
4 star values: 8
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Marie C.

12/03/2014

Helpful

(41)

Marie C.

12/03/2014

Helpful

(41)

Canon_Lily

12/15/2009

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. Read More

Helpful

(25)

gebah

11/11/2010

Helpful

(17)

Shearone

12/10/2014

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 unsalted butter I added teaspoon of salt. I also added 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 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! Read More

Helpful

(8)

metaldog

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 even more of both. This is a good cookie and a nice change from the usual tassie. Read More

Helpful

(8)

cookinmamma2

08/22/2005

These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again. Read More

Helpful

(7)

Pam Ziegler Lutz

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. Read More

Helpful

(5)

Lmaki

12/06/2011

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...... Read More

Helpful

(4)

the4taals

12/07/2014

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 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. Read More

Helpful

(4)

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Nutritional Information

Cranberry Nut Tarts

Servings Per Recipe: 24
Calories: 105.5

% Daily Value *

protein: 3 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 1 %

sugars:

fat: 10 %

saturated fat: 18 %

cholesterol: 8 %

vitamin a iu: 4 %

niacin equivalents: 4 %

vitamin b6: 1 %

vitamin c:

folate: 3 %

calcium: 1 %

iron: 2 %

magnesium: 1 %

potassium: 1 %

sodium: 2 %

thiamin: 5 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Cranberry Nut Tarts

1 of 17

All Reviews

Marie C.

12/03/2014

Helpful

(41)

Marie C.

12/03/2014

Helpful

(41)

Canon_Lily

12/15/2009

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.

Helpful

(25)

gebah