Cranberry Pecan Tartlets
MAKES 24
These easy-to-make, bite-sized tarts are perfect for the holiday season. The gorgeous color and tart flavor of cranberries is added to classic pecan pie filling to form a winning combo.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons unsalted butter (at room temperature, divided use)
- 3 ounces cream cheese (at room temperature)
- 1 large egg
- 1 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup chopped toasted pecans
- 1 cup (4 ounces) whole fresh cranberries
Directions
- Preheat oven to 325°F.
- In a medium bowl, combine flour, 1/2 cup (1 stick) softened butter, and cream cheese. Mix on low speed with a hand-mixer until a soft dough forms.
- Divide dough into 24 balls and place in the cups of a 12- or 24-cup mini tart pan. Using a dough tamper or your fingertips, press dough into an even layer that covers the bottom and sides of each cup. Refrigerate tart crust while you make filling.
- Melt remaining 2 tablespoons butter. Set aside to cool.
- In a small bowl, melt remaining 2 tablespoons butter. Whisk in sugar, vanilla, and salt. Add egg and mix until well combined. Stir in pecans.
- Place 3 cranberries into the wells of each tart. Spoon filling over cranberries, filling each tart to the top. Bake in the oven until the crust is golden brown and the filling set, about 25 minutes.Place 3 or 4 cranberries into the well of each tart. Spoon filling over cranberries, filling each tart to the top. Bake until crust is golden brown and filling is set, about 25 minutes.
- Cool 5 minutes before carefully removing tarts from pan. Run a small knife around tarts to loosen, if necessary.
Nutrition
- Calories: 120
- Fat: 8.0 g
- Saturated Fat: 4.0 g
- Trans Fat: 0.0 g
- Cholesterol: 25.0 mg
- Sodium: 75.0 mg
- Carbohydrates: 11.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 7.0 g
- Protein: 1.0 g