Mini Cranberry Pecan Pies
Made in a regular muffin pan, these cranberry pecan tassies are perfect as snacks, party desserts or potluck food!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 cupcake size tassies
- 1/2 cup butter melted
- 3 oz cream cheese at room temperature
- 1 cup all purpose flour
- 3 tbsp sugar
- 1 egg
- 3/4 cup packed brown sugar
- 1/2 cup chopped cranberries (dried and sweetened)
- 1/3 cup chopped pecans
- 1 tsp vanilla
Preheat oven to 350.
To make pastry, beat the butter, sugar and cream cheese with an electric mixer on medium to high speed until combined. Stir in the flour. Can be made a day ahead.
Divide the pastry into 8 balls. Place each ball in ungreased muffin cups. Press pastry batter evenly against the bottom and up the side of each cup.
To make filling, beat together the egg, vanilla and brown sugar until combined. Stir in cranberries and pecans. Spoon the filling into the pastry-lined muffin cups.
Bake in a 350 F oven for 30 to 35 minutes or until the pastry is golden brown. Cool in muffin cups. Remove tassies by running a knife around the edges
Calories: 334kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 149mg | Potassium: 90mg | Fiber: 1g | Sugar: 25g | Vitamin A: 525IU | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 1.1mg