Recipe courtesy of Sheila Bethia

Cranberry-Pecan Tarts

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 21 min
  • Prep: 30 min
  • Inactive: 1 min
  • Cook: 50 min
  • Yield: 24 tartlets or 12 tarts, 12 to
Share This Recipe

Ingredients

Crust:

Filling:

Directions

  1. Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
  2. Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
  3. Preheat oven to 325 degrees F.
  4. Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.
Duff Goldman

Fresh Fruit Tarts

52m Intermediate 100%
CLASS
9m Easy 99%
CLASS
26m Easy 100%
CLASS
32m Intermediate 97%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
Damaris Phillips

Chocolate Pecan Bars

34m Easy 99%
CLASS
17m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages