For a richer flavor, toast the pecans lightly before chopping. If you don't have brandy, you can substitute with rum or bourbon. Alternatively, a splash of vanilla extract will also work. Make sure not to overfill the tart shells, as the filling will bubble up during baking. These tarts are best served slightly warm or at room temperature.
Pecan Cranberry Butter Tarts
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING15 People
-
VIEWS54
Wake up your taste buds with these delightful Pecan Cranberry Butter Tarts! A perfect marriage of sweet and tangy flavors nestled in a buttery pastry shell, these tarts are as pleasing to the eye as they are to the palate. They are guaranteed to vanish in minutes, so be sure to make a double batch!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate34 g
-
Cholesterol23 mg
-
Fiber1 g
-
Protein3 g
-
Saturated Fat4 g
-
Sodium109 mg
-
Sugar21 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
02 Step
Recipe View 5 mins In a medium bowl, combine the brown sugar, chopped pecans, dried cranberries, melted butter, orange zest, orange juice, beaten egg, and brandy. Mix well until everything is evenly distributed. (5 minutes)
03 Step
Recipe View 5 mins Arrange the tart shells on a baking sheet. Spoon the pecan-cranberry filling into each shell, filling them about 2/3 full. (5 minutes)
04 Step
Recipe View 2 mins Garnish each tart with a pecan half and a fresh cranberry. (2 minutes)
05 Step
Recipe View 20 mins Bake in the preheated oven until the tart shells are lightly golden brown and the filling is bubbly. (18-20 minutes)
06 Step
Recipe View 10 mins Remove from oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Ernest Zemlak
Apr 24, 2025The recipe was easy to follow, and the tarts came out perfectly. I will definitely be making these again.
Eleonore Tromp
Apr 17, 2025These tarts were a hit at our holiday party! Everyone raved about the combination of sweet and tart flavors.
Astrid Volkman
Mar 16, 2025I made these with rum instead of brandy, and they were absolutely delicious!
Janae Cruickshank
Oct 15, 2024I love the addition of orange zest; it adds a wonderful brightness to the tarts.