Cranberry Nut Tarts recipe

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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

Nutrition Info

105.5 calories
carbohydrate: 11.1 g
cholesterol: 23.1 mg
fat: 6.4 g
fiber: 0.2 g
protein: 1.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 46.1 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

24 tarts

Recipe Note

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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