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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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 |
3/4 cup packed brown sugar |
1 tablespoon butter, melted |
1 teaspoon vanilla extract |
3 tablespoons chopped walnuts |
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.
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