Pecan Cranberry Butter Tarts

Pecan Cranberry Butter Tarts

3
Annette 0

"These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!"

Ingredients

40 m {{adjustedServings}} servings 273 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
  3. Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
  4. Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
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Reviews

3
  1. 3 Ratings

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These were delicious. I took them to a holiday party and got raves. At 19 minutes baking time, they were just the slightest bit runny still in the center.

You can't eat just one, SO good... I doubled the brandy, and used the zest and juice of a whole orange. As another reviewer suggested I heated the dried chopped cranberries in the OJ, zest and ...

Turns out great! But instead of using brandy i boiled the cranberries in fresh squeezed orange juice to make a more concentrated cranberry flavor and still add the half of orange juice to the mi...