Cranberry Nut Tarts
Description
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.
Ingredients
•
1/2 cup butter, softened
•
1 (3 ounce) package cream cheese, softened
•
1 cup all-purpose flour
•
1 egg
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3/4 cup packed brown sugar
•
1 tablespoon butter, melted
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1 teaspoon vanilla extract
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3 tablespoons chopped walnuts
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3 tablespoons chopped fresh cranberries
Directions
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.
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.
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.
4
Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.