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.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a medium bowl, whisk together the eggs, brown sugar, vanilla extract, and salt until well combined.

Step 6

Evenly distribute the chopped pecans and cranberries among the tart shells.

Step 7

Pour the brown sugar mixture over the cranberries and pecans, filling each tart shell about 3/4 full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the filling is set and the tart shells are golden brown.

Step 9

Allow the tarts to cool in the tin for 10 minutes, then gently remove them and transfer to a wire rack to cool completely.

Step 10

Serve at room temperature or slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(1180.9g)

Amount per serving	% Daily Value*
Calories	4457.2

Total Fat 286.2g	0%
Saturated Fat 132.1g	0%
Polyunsaturated Fat g
Cholesterol 888.7mg	0%
Sodium 827.8mg	0%
Total Carbohydrate 447.0g	0%
Dietary Fiber 24.5g	0%
Total Sugars 232.1g
Protein 50.2g	0%

Vitamin D 196.7IU	0%
Calcium 400.6mg	0%
Iron 17.9mg	0%
Potassium 1337.3mg	0%

*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.

Source of Calories

Fat: 56.4%

Protein: 4.4%

Carbs: 39.2%