Pecan Cranberry Butter Tarts Food

PECAN CRANBERRY BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
• Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
• Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.

PECAN BUTTER TARTS

Steps:

• Preheat oven to 425°. Line 12 muffin cups with foil liners. (Do not use paper-lined foil liners.), On a work surface, unroll crust. Cut 12 circles with a floured 4-in. round cookie cutter (save remaining crust for another use). Gently press crust circles onto bottoms and up sides of foil liners. Refrigerate while preparing filling., In a microwave-safe bowl, combine raisins and water; microwave on high 2 minutes. Drain; cool slightly., In a small bowl, mix egg, brown sugars, melted butter, vanilla and salt until blended; stir in pecans and raisins. Spoon into crust cups, dividing evenly., Bake on a lower oven rack until filling just begins to bubble up and crusts are light golden brown, 7-9 minutes (do not overbake). Cool completely in pan on a wire rack. If desired, serve with ice cream.

CRANBERRY PECAN TARTS

Steps:

• Cut pastry sheet in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges. , Layer the cranberries, vanilla chips and pecans in each pastry. In a small bowl, beat the egg, brown sugar, corn syrup, flour and zest until smooth; pour over tops. Place pans on a baking sheet., Bake at 400° for 15 minutes. Cover with foil; bake 15-20 minutes longer or until crust is golden brown and filling near the center is set. Cool on a wire rack. Serve with whipped cream if desired.

PECAN CRANBERRY TART

Steps:

• Preheat oven to 350°F.
• Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
• Cook 1/2 cup sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel. Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
• Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling. Whisk together eggs, salt, vanilla, and remaining 1/4 cup sugar, then add caramel in a stream, whisking constantly. 3Spread pecans and cranberries evenly in tart shell and pour caramel over them, tapping pecans and cranberries down to coat thoroughly. Bake tart in middle of oven until filling is set, 30 to 35 minutes. Cool completely in pan on a rack before removing rim of pan.

CRANBERRY TARTS

Steps:

• 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 22-25 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.

CRANBERRY-PECAN TARTS

Steps:

• Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill.
• Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside.
• Preheat oven to 325 degrees F.
• Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown.

CRANBERRY PECAN TARTS

Steps:

• Preheat oven to 350°.
• Beat eggs lightly in mixing bowl.
• Add sugar, syrup, melted butter and vanilla, mixing until blended.
• Sprinkle cranberries and pecans in tart shells, dividing evenly.
• Pour filling on top, filling two-thirds full.
• Bake for 20 to 25 minutes or just until set and golden.
• Ideal for freezing.

CRANBERRY PECAN BUTTER TARTS

Steps:

• In medium bowl, beat eggs LIGHTLY with a fork.
• Add corn syrup, sugar, melted butter and vanilla.
• Stir until blended.
• Divide nuts and cranberries evenly among tart shells.
• Pour in filling until shells are 2/3 full.
• Bake in preheated 350F (180C) degree oven for 20 to 25 minutes or just until set and golden.
• Hint: if you have a 3 or 4 cup measuring cup, pour the filling into this and then fill up the tart shells.
• Much easier.