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Cranberry Nut Tarts

By: pammy74

"A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays."

Rate/Review | Read Reviews (12)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 tarts

Ingredients

1/2 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons chopped fresh cranberries

Directions

In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.
Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.
Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.