Friday, November 28, 2014

How to Make Cranberry Tarts


1 1/2 cups all-purpose flour
3/4 cup Land O Lakes® Butter, softened

1 (3-ounce) packages cream cheese, softened

1/2 cup sugar

1/2 cup chopped pecans

1 teaspoon vanilla

3/4 cup (48 to 72) fresh cranberries, washed, drained, cut in half**

1 cup powdered sugar

1 teaspoon vanilla

2 to 3 tablespoons milk


Heat oven to 325°F. Combine flour, 3/4 cup butter and cream cheese in small bowl. Beat at medium speed in until dough forms a ball.

Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.

Combine sugar, pecans, egg, 1/4 cup butter and vanilla in small bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.

Bake for 22 to 25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.

Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in small bowl; mix well. Drizzle over cooled tarts.

Happy Thanksgiving!



No comments:

Post a Comment