Pecan Cranberry Butter Tarts Recipes

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.

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.

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.

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.