Cranberry Pecan Butter Tarts
Indulge in the rich, buttery goodness of these Cranberry Pecan Butter Tarts—a decadent dessert perfect for the holiday season or any special occasion. Featuring a flaky, homemade tart shell filled with a luscious blend of brown sugar, corn syrup, and vanilla, these treats offer the perfect balance of sweet and tangy flavors with the addition of dried cranberries and crunchy pecans. The tarts are baked to golden perfection, with the filling setting into a caramelized, gooey center that will have your guests coming back for seconds. Easy to make in just under an hour, these crowd-pleasers pair beautifully with a cup of coffee or a dollop of whipped cream. Whether you're entertaining or enjoying a quiet treat, these butter tarts are a must-try for lovers of buttery pastries and vibrant fall flavors!
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Recipe Information
Ingredients
- 115 grams Unsalted butter (softened)
- 50 grams Brown sugar (packed)
- 180 grams All-purpose flour
- 2 Eggs (large)
- 200 grams Brown sugar (for filling)
- 125 ml Corn syrup
- 5 ml Vanilla extract
- 30 grams Unsalted butter (melted and cooled slightly)
- 100 grams Dried cranberries
- 80 grams Pecan halves (roughly chopped)
- 1 pinch Salt
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard muffin tin.
In a mixing bowl, cream together 115 grams of softened unsalted butter and 50 grams of brown sugar until smooth and fluffy.
Add 180 grams of all-purpose flour to the butter-sugar mixture and mix until a soft dough forms.
Divide the dough into 12 equal portions and press each portion into the bottom and up the sides of the muffin tin wells to form tart shells. Place the tin in the refrigerator to chill while you prepare the filling.
In a separate bowl, whisk together 2 large eggs, 200 grams of brown sugar, 125 ml of corn syrup, 5 ml of vanilla extract, 30 grams of melted butter, and a pinch of salt until fully combined.
Evenly divide the dried cranberries (100 grams) and chopped pecans (80 grams) among the tart shells.
Pour the wet filling mixture over the cranberries and pecans, filling each tart shell about three-quarters full. Be careful not to overfill, as the filling will puff up as it bakes.
Bake the tarts in the preheated oven for 20-25 minutes, or until the filling is set and the tart shells are golden brown.
Remove the tarts from the oven and let them cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
Serve the tarts at room temperature or slightly warmed, and store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 37.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
