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Cranberry Pecan Butter Tarts


i make these every year for christmas...the cranberries give them a festive look. excellent flavor! these tarts freeze well too!

Time: 40 minutes


  • in medium bowl , beat eggs lightly with a fork
  • add corn syrup , sugar , melted butter and vanilla
  • stir until blended
  • divide nuts and cranberries evenly among tart shells
  • pour in filling until shells are 2 / 3 full
  • bake in preheated 350f degree oven for 20 to 25 minutes or just until set and golden
  • hint: if you have a 3 or 4 cup measuring cup , pour the filling into this and then fill up the tart shells
  • much easier

cranberry pecan butter tarts image

Number Of Ingredients: 8


  1. eggs
  2. corn syrup
  3. granulated sugar
  4. butter
  5. vanilla
  6. pecans
  7. cranberries
  8. 3-inch tart shells


This recipe was passed on to me as an alternative to traditional pecan pie. The cranberries inspire me to make this tart at Thanksgiving, but it gets rave reviews all year long.

Recipe From

Provided by Taste of Home

Time 45m

Yield 2 servings.


  • Cut pastry sheet in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. , Layer the cranberries, vanilla chips and pecans in each pastry. In a small bowl, beat the egg, brown sugar, corn syrup, flour and zest until smooth; pour over tops. Place pans on a baking sheet., Bake at 400° for 15 minutes. Cover with foil; bake 15-20 minutes longer or until crust is golden brown and filling near the center is set. Cool on a wire rack. Serve with whipped cream if desired.

Cranberry Pecan Tarts image

Number Of Ingredients: 10


  • 1 sheet refrigerated pie pastry
  • 1/4 cup fresh or frozen cranberries, thawed
  • 1/4 cup white baking chips
  • 1/4 cup pecan halves
  • 1 large egg
  • 3 tablespoons brown sugar
  • 3 tablespoons corn syrup
  • 1-1/2 teaspoons all-purpose flour
  • 1/4 teaspoon grated orange zest
  • Whipped cream, optional


The flaky crust combined with a rich center makes these little tarts a satisfying snack to serve and eat. They look so appealing on a pretty platter and make a great finger-food dessert when you're entertaining. They also freeze well. -Jean Rhodes, Tignall, Georgia

Recipe From

Provided by Taste of Home

Time 45m

Yield about 20.


  • In a small bowl, beat cream cheese and butter until fluffy; blend in flour and salt. Refrigerate for 1 hour. Shape into 1-in. balls; press onto the bottom and up the sides of greased mini-muffin cups. , For filling, in a small bowl, beat the egg. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Spoon into tart shells. , Bake at 325° for 25-30 minutes. Cool for 15 minutes before carefully removing from pans. Garnish with maraschino cherries if desired.

Pecan Tarts image

Number Of Ingredients: 11


  • 3 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped pecans
  • Maraschino cherry halves, optional


Recipe From

Yield Makes 6 to 8 servings


  • Preheat oven to 350°F.
  • Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
  • Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
  • Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.

Pecan Cranberry Tart image

Number Of Ingredients: 9


  • 1 1/4 cups pecans (5 oz), chopped
  • 3/4 cup sugar
  • 3/4 cup light corn syrup
  • 2 tablespoons unsalted butter
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen cranberries (not thawed; 3 1/2 oz), chopped
  • 1 baked (10-inch) tart shell

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