Cranberry Pecan Tarts
Bursting with the festive flavors of tart cranberries and buttery pecans, these Cranberry Pecan Tarts are the ultimate holiday dessert. Featuring a flaky homemade pastry crust and a rich, sweet brown sugar filling, each bite delivers a perfect balance of textures and tastes. Fresh or frozen cranberries add a pop of tangy brightness, while chopped pecans provide a satisfying crunch. These mini tarts are elegant, easy to make, and ideal for entertaining, whether you're hosting a Thanksgiving dinner or a cozy gathering. Ready in under an hour, they’re as beautiful as they are delicious, making them a standout addition to any dessert table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Unsalted butter, cold and cubed
- 2 tablespoons Granulated sugar
- 4 tablespoons Ice-cold water
- 1 cup Cranberries (fresh or frozen)
- 1 cup Pecans, roughly chopped
- 1 cup Brown sugar, packed
- 2 units Large eggs
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
In a mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Roll out the chilled dough on a lightly floured surface to about a 1/8-inch thickness. Cut out 12 circles using a 3-inch round cutter and press each circle into the muffin tin cups to form small tart shells.
In a medium bowl, whisk together the eggs, brown sugar, vanilla extract, and salt until well combined.
Evenly distribute the chopped pecans and cranberries among the tart shells.
Pour the brown sugar mixture over the cranberries and pecans, filling each tart shell about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tart shells are golden brown.
Allow the tarts to cool in the tin for 10 minutes, then gently remove them and transfer to a wire rack to cool completely.
Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 447.0 g | 163% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 232.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 401 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1337 mg | 28% | |
*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.
