Pecan Cranberry Butter Tarts recipe

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Ingredients

1 cup brown sugar
½ cup chopped pecans
½ cup chopped dried cranberries
⅓ cup butter, melted
½ orange, zested and juiced
1 egg, beaten
1 teaspoon brandy, or to taste
15 (2 inch) sweetened pastry tart shells
15 pecan halves
15 fresh cranberries

Nutrition Info

273.3 calories
carbohydrate: 33.9 g
cholesterol: 23.2 mg
fat: 14.6 g
fiber: 0.8 g
protein: 2.8 g
saturatedFat: 4.4 g
servingSize: -
sodium: 109.3 mg
sugar: 20.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.

  3. Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.

  4. Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

Recipe Yield

15 tarts

Recipe Note

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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