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Pecan Cranberry Butter Tarts

Pecan Cranberry Butter Tarts

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Annette

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!

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Original recipe yields 15 servings

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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:
  • 25 mg
  • 8%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  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

cheesemite
2
11/25/2013

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.

Hannah
0
12/9/2014

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 mix. It was amazing defiantly using at my retreat center for the women to enjoy!