• 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.


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; 7 g total fat; 23 mg cholesterol; 67 mg sodium. 15 g carbohydrates; 1 g protein;