Berry Nut Tarts Recipe
Berry Nut Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one. —Lena Ehlert, Vancouver, British Columbia
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
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 large 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.
Originally published as Berry Nut Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p136

Nutritional Facts

1 each: 289 calories, 15g fat (8g saturated fat), 69mg cholesterol, 139mg sodium, 36g carbohydrate (28g sugars, 1g fiber), 3g protein.

  • 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 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2/3 cup finely chopped cranberries
  • 1/3 cup chopped pecans
  1. 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.
  2. 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.
  3. 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.
Originally published as Berry Nut Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p136

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