Gallery

Recipe Summary

prep:
35 mins
cool:
10 mins
bake:
30 mins
total:
1 hr 15 mins
Servings:
24
Yield:
24 cookie tarts
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Set aside orange peel. In a small saucepan, bring orange juice to boiling. Add cranberries. Remove from heat; let stand for 10 minutes. Drain cranberries, discarding orange juice.

    Advertisement
For crust:
  • In a medium mixing bowl, beat the 1/2 cup butter and cream cheese with an electric mixer on medium speed until combined. Stir in flour. Divide dough into 24 pieces; shape into balls. Press balls into the bottoms and up the sides of 24 ungreased 2- to 2 1/2-inch fluted tart pans or 1 3/4-inch muffin cups.

For filling:
  • In a small bowl, stir together the egg, brown sugar, cornstarch, the orange peel, the 1 tablespoon melted butter, vanilla and salt until combined. Stir in drained cranberries and pecans. Spoon about 1 tablespoon of the filling into dough-lined pans. Set tart pans on a large cookie sheet if using.

  • Bake in a 325° oven about 30 minutes or until crust is golden. Cool in pan on a wire rack for 10 minutes. Carefully remove tarts from pan by running a knife around edges and lifting out. Let cool.

Nutrition Facts

129 calories; fat 7g; cholesterol 23mg; saturated fat 4g; carbohydrates 15g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 1g; vitamin a 194.4IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 67mg; potassium 46mg; calcium 20.2mg; iron 0.4mg.
Advertisement
Advertisement