Nutty Fruity Festive Muffin Tarts Recipes

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NUT TARTS



Nut Tarts image

Make and share this Nut Tarts recipe from Food.com.

Provided by MommaZinga

Categories     Tarts

Time 1h

Yield 48 tarts, 15 serving(s)

Number Of Ingredients 7

1/2 lb butter, room temperature
8 ounces cream cheese, room temperature
2 cups flour
2 eggs, beaten
2 cups brown sugar (light or dark)
2 teaspoons pure vanilla extract
1 1/2 cups chopped walnuts

Steps:

  • Make shells by mixing the butter, cream cheese and flour until dough is formed. (You can either mix by hand or use a food processer). Roll dough into balls, approximately 1", and press into ungreased mini muffin tins. Be sure to bring dough up sides of each muffin cup or filling will stick to pan.
  • Make filling by mixing the eggs, brown sugar, vanilla, and walnuts. Place 1 Tbs. of filling into each muffin cup.
  • Bake at 375F for 30 minutes or until golden brown.
  • Cool in pan 10 minutes, then remove tarts and cool completely on wire rack. Dust with powered sugar before serving.

Nutrition Facts : Calories 420.1, Fat 25.9, SaturatedFat 11.7, Cholesterol 74, Sodium 175, Carbohydrate 43.8, Fiber 1.2, Sugar 29.4, Protein 5.4

MINI FRUIT TARTS



Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

  • Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
  • Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
  • Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
  • Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
  • Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

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