Cranberry Nut Tarts

A great cranberry twist on traditional nut tassies. These delightful fall tarts are baked in a mini muffin pan to stunning perfection. Perfect for parties and cookie trays.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 106 Calories

Ingredients

• ½ cup butter, softened
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup packed brown sugar
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon butter, melted
• 3 tablespoons chopped walnuts
• 3 tablespoons chopped fresh cranberries

Recipe Instructions

Step 1

In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour.

Step 2

While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts.

Step 3

Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling.

Step 4

Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.