Recipe courtesy of Sheila Bethia

Cranberry-Pecan Tarts

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

Ingredients

Crust:

3 ounces cream cheese, softened

1/2 cup butter, softened

1 cup all-purpose flour

Filling:

1/2 cup orange juice

3/4 cup dried cranberries, coarsely chopped

3/4 cup light brown sugar, packed

1 large egg

1 tablespoon butter, melted

1 tablespoon cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

1 orange, zested

1/2 cup pecans, chopped

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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.