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Berry Nut Tarts Recipe

Photo by: Taste of Home

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Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one.

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12 Servings
Prep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
FILLING:
1-1/2 cups packed brown sugar
2 tablespoons butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
2/3 cup finely chopped cranberries
1/3 cup chopped pecans

Directions

In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Cut dough into 12 portions. Press onto the bottom and all the way up the sides of greased muffin cups. In a large bowl, combine the brown sugar, butter, eggs and vanilla. Stir in the cranberries and pecans. Spoon into prepared crusts.
Bake at 350° for 25-30 minutes or until edges are golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: about 1 dozen.

Nutrition Facts: 1 tart equals 289 calories, 15 g fat (8 g saturated fat), 69 mg cholesterol, 139 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Berry Nut Tarts published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p136