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Berry Nut Tarts

 Berry Nut Tarts
Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one.
12 ServingsPrep: 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.
Nutritional Facts: 1 tart equals 289 calories,

2 of 2

Berry Nut Tarts (continued)

Nutritional Facts: 15 g fat (8 g saturated fat), 69 mg cholesterol, 139 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.