Pecan Cranberry Butter Tarts Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Rob Tanner
Reviewed: Jan. 19, 2015
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!
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Photo by Rob Tanner

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada
Reviewed: Dec. 9, 2014
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!
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Photo by Hannah

Cooking Level: Intermediate

Home Town: Coos Bay, Oregon, USA
Living In: Medford, Oregon, USA

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Photo by cheesemite
Reviewed: Nov. 25, 2013
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.
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Photo by cheesemite

Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA
Living In: Seattle, Washington, USA


 
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