Рецепт Cranberry Pecan Tassies
I found this recipe in the Sunday paper. I love cranberries, so anything with cranberries in it catches my eye.
Cranberry Pecan Tassies
Ingredients:
- 4 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 cup flour
- 1 egg
- 3/4 cup packed brown sugar
- 1 T. butter, melted
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 3/4 cup chopped fresh cranberries (I used frozen)
- 2/3 cup chopped pecans
Directions:
In medium bowl, using pastry blender (or fork) combine cream cheese, 1/4 cup butter and flour. Form into dough ball. Wrap dough in plastic wrap and refrigerate 1 hour.
In mixing bowl, prepare filling; Beat egg, brown sugar, melted butter, vanilla and salt on medium speed until creamy.
In separate bowl, combine chopped cranberries and pecans.
Shape dough into 1-inch balls and press into bottom and up sides of ungreased cups of miniature muffin tin.
Fill tarts half full with cranberry-pecan mixture, then pour filling over the top.
Bake in preheated 325° oven until lightly browned, 25 to 35 minutes. Cool completely in pan.
They took a little longer to make than I thought they would, mainly pressing the dough into the mini muffin tin. Overall, I think it was definitely worth it because these are really good. It's also the first time I ever used my mini muffin tin!