Bite size cranberry tarts! Press pastry into mini muffin cups, then fill with fresh cranberries and a glistening, sweet topping.
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Crust
1 12 cups all-purpose flour
34 cup Land O Lakes® Butter, softened
3 ounces cream cheese, softened
Filling
12 cup sugar
12 cup chopped pecans
14 cup Land O Lakes® Butter
1 teaspoon vanilla
34 cup fresh cranberries, washed, drained, cut in half
Glaze
1 cup powdered sugar
1 teaspoon vanilla
2 to 3 tablespoons milk
*Substitute frozen cranberries, thawed, drained, cut in half.
STEP 1
Heat oven to 325°F.
STEP 2
Combine flour, 3/4 cup butter and cream cheese in small bowl. Beat at medium speed in until dough forms a ball.
STEP 3
Divide dough into 36 equal pieces. Place 1 piece of dough into each ungreased mini muffin pan cup. Press dough evenly onto bottom and up sides of cup.
STEP 4
Combine sugar, pecans, egg, 1/4 cup butter and vanilla in small bowl. Place 4 or 5 cranberry halves in each pastry-lined cup. Spoon 2 teaspoons sugar and pecan mixture over cranberries.
STEP 5
Bake 22-25 minutes or until golden brown. Loosen tarts from pan while hot by running knife around inside of rim. Cool completely. Remove from pans.
STEP 6
Combine powdered sugar, 1 teaspoon vanilla and enough milk for desired drizzling consistency in small bowl; mix well. Drizzle over cooled tarts.
