-
-
My review
Cranberry Nut Tarts
2
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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 106Original recipe yields 24 servings (24 tarts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1718 Ratings
-
-
-
-
-
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 ...
Most helpful
Most positive
Least positive
Newest
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...