When it comes to holiday recipes, these Cranberry Pecan Tarts work double duty as a Thanksgiving dessert or a sweet Christmas party appetizer. Either way they are scrumptious and nutty, tart and buttery little bites of holiday goodness!
The original recipe calls for a mini-muffin pan but I chose to make mine in standard sized cups. I always prefer mini-desserts that are at least two bites, what about you? I mean, who can stop at just one bite of tart? But if you’re planning on serving a large crowd for the holidays, I highly recommend the mini-version.
Piled high on a cake pedestal or simple platter and dusted lightly with powdered sugar, these tarts are beautiful and irresistible!
photos by Leah Bergman
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, softened
- 3 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup chopped pecans
- 1 Egg
- 1/4 cup Butter, diced small
- 1 teaspoon vanilla
- 3/4 cup (48 to 72) fresh cranberries, washed, drained, cut in half
- Heat oven to 325°F. Combine flour, 3/4 cup butter and cream cheese in mixer. Beat at medium speed in until dough forms a ball or can be gathered together.
- Divide dough into 36 equal pieces for mini muffin tins, and 24 pieces for standard muffin tins. Place 1 piece of dough into each ungreased muffin pan cup. Press dough evenly onto bottom and up sides of cup. *The dough will not come all the way up the sides in a standard muffin pan.
- Combine sugar, pecans, egg, 1/4 cup diced butter and vanilla in small bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
- Bake for 22 to 25 minutes or until golden brown. Loosen tarts from pan while hot by running knife carefully around inside of rim. Cool completely. Remove from pans.
- Variation: try adding in 4-5 white chocolate chips to each tart along with the cranberries before baking for a sweet addition.