These are the product of early morning experimentation modifying an old butter tart recipe that I’ve been using for years. They are a combination of sweet and tart, look beautiful, and disappear very quickly! You can’t eat just one SO good.. Not a really strong flavour when you first bite into one but by the time you are finished you just want another!
Ingredients:
- 1 cup brown sugar
- ½ cup chopped pecans
- ½ cup chopped dried cranberries
- ⅓ cup butter, melted
- ½ orange, zested and juiced
- 1 egg, beaten
- 1 teaspoon brandy, or to taste
- 15 (2 inch) sweetened pastry tart shells
- 15 pecan halves
- 15 fresh cranberries
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix brown sugar, chopped pecans, dried cranberries, butter, orange zest, orange juice, egg, and brandy together in a bowl.
- Arrange tart shells on a baking sheet and spoon pecan-cranberry filling into each shell about 2/3 full. Add 1 pecan half and 1 fresh cranberry to each tart.
- Bake in the preheated oven until tart shells are lightly browned and filling is bubbling, 18 to 20 minutes.
