Cranberry Nut Tarts Recipe -
Cranberry Nut Tarts Recipe
  • READY IN 45 mins

Cranberry Nut Tarts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 tarts Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2014

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.

Most Helpful Critical Review
Nov 11, 2010

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!


16 Ratings

Dec 15, 2009

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.

Nov 13, 2007

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.

Aug 22, 2005

These are sooooo good!!! Made them for a baby shower and everybody LOVED them. Will definately make again.

Dec 09, 2014

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!

Mar 01, 2010

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.

Dec 07, 2014

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.


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 46 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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