Recipe 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."
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1 (3 ounce) package
cream cheese, softened
packed brown sugar
chopped fresh cranberries
I found this near same recipe a few years back. As I recall the woman who submitted it won a rather substantial amount in a baking contest. The difference is she had no butter in her filling, used pecans and 1/3 cup cranberries. This is one of our favorite Christmas cookies.
After reading through the reviews, I decided to follow Marie C's advice. I had to bake them a little longer (33 minutes). They were good, but I think they're missing a little something. I'll be making them again, but will probably add a little grated orange rind!
This was awesome!! I had to give my family the recipe it was so good. I also increased the cranberries to 1/2c and the walnuts to 4T. It is also good with pecans.
I find the usual tassies a little bland so I also increased the cranberries to 1/2c and pecans to 4T (and was eating the filling with a spoon it was so good), and I would've been happier with even more of both. This is a good cookie and a nice change from the usual tassie.
These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again.
I formed the pastry into a ball and placed in the refrigerator to chill. For the filling, I finely chopped 1/3 cup of cranberries and 1/3 cup of pecans in my food processor. Since I used unsalted butter, I added ½ teaspoon of salt. I also added ¼ t. of pure orange extract and 1 teaspoon of pure vanilla extract. I removed the dough from the refrigerator and cut it into halves. I placed one half onto a floured pastry cloth and replaced the other half in the refrigerator. I rolled the pastry and cut with a 2 ½” cutter, laid the cut rounds of dough on top of each lightly sprayed, mini muffin cup and used a tart tamper to form the shells. I filled each shell about 3/4 full. Recipes makes a tasty and festive addition to a holiday cookie tray!
They seemed quite similar to an English recipe, the Bakewell tart. Quite good, the pastry with cheese is somewhat interesting. The filling is a bit drier than expected. My kids liked them but didn't jump out of their skin.
I doubled the recipe to use an eight ounce package of cream cheese, this yielded 33 tarts that baked in 25 minutes. I used chocolate chips for the nuts because I needed it to be nut free. Next time I would not double the filling as I had quite a bit left. They were very tasty!
Next time spray top of pan with Pam for easier removal and clean up.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Nut Tarts
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 58
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