Recipe by Annette
"These are the product of early morning experimentation modifying an old butter tart recipe that I've been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly!"
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chopped dried cranberries
orange, zested and juiced
brandy, or to taste
15 (2 inch)
sweetened pastry tart shells
These were delicious. I took them to a holiday party and got raves. At 19 minutes baking time, they were just the slightest bit runny still in the center.
You can't eat just one, SO good... I doubled the brandy, and used the zest and juice of a whole orange. As another reviewer suggested I heated the dried chopped cranberries in the OJ, zest and brandy and let them sit for about 30 minutes while I rolled out the pastry and cut to fit in the bottoms of a muffin sheet. The cranberries absorbed the liquid by the time I added the rest of the ingredients. As well I used frozen cranberries on the top, not fresh as I had them in the freezer.... Not a really strong flavour when you first bite into one, but by the time you are finished, you just want another!
Turns out great! But instead of using brandy i boiled the cranberries in fresh squeezed orange juice to make a more concentrated cranberry flavor and still add the half of orange juice to the mix. It was amazing defiantly using at my retreat center for the women to enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan Cranberry Butter Tarts
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 131
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