Posted by: marthabernie | November 4, 2013


Pecan tarts are always popular at Christmas time and I have posted the recipe here before (search the archives if you would like to pull it up).  However, this recipe has a slightly different twist in that it combines two other flavors popular at Christmas:  walnuts and cranberries.  I can also see using pecans in place of the walnuts if that’s what you have on hand.


1 – 14 oz package refrigerated pie crust

1/2 cup firmly packed brown sugar

1/2 cup dark corn syrup

2 tablespoons butter, melted

2 large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1 cup chopped walnuts

3/4 cup dried cranberries, finely chopped

Preheat oven to 350 degrees F.  Using a 4 inch round cutter, cut circles from pie crust.  Press crust into the bottom and up sides of each muffin cup of a 12 cup muffin pan.  In  a medium bowl, combine brown sugar, corn syrup and melted butter, whisking to combine.  Add eggs and vanilla, whisking to combine well.  Stir in walnuts and cranberries.  Evenly divide mixture among muffin cups.  Bake for 20 minutes.  Let cool in pan for 5 minutes.  Remove to wire rack, and let cool completely.

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