Friday, July 01, 2005

Fresh Cranberry-Pecan/Pistachio Tassies

Fresh Cranberry-Pecan/Pistachio Tassies

For the crust:
4 ounces cream cheese, softened
1/2 stick butter, softened
1 cup sifted flour

To fill the cups:
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla
1/8 teaspoon salt
3/4 cup fresh cranberries, chopped
2/3 cup chopped pecans or pistachios

For crust, combine softened cream cheese and butter in a medium bowl until well blended. Stir in flour; mix until dough forms. Wrap in plastic; refrigerate 1 hour.

Preheat oven to 325 degrees.

Shape cream cheese dough into 1-inch balls. Press individual balls into ungreased miniature muffin tins to form small tarts.

For the filling, beat egg, sugar, butter, vanilla and salt with a mixer on medium speed until light and creamy; fill tarts half full. Combine cranberries and nuts in a medium bowl then divide equally among tarts.

Bake for about 30-35 minutes or until set and lightly brown around the edges. Cool in pan and then transfer to a rack.


  1. Joe, I have been making a similar recipe to your for the last couple of xmas's. My version using regular pie crust dough instead of the cream cheese dough. These are great, one year I tried to get them off the goodie list for xmas to try something else, but there was a huge revolt and now they are a standard.

  2. Joe,

    What was your yield on the Cranberry Tassies? I used a 24 mini muffin pan and barely had enough dough to do all 24 and I had filling left over.


  3. Anon - Your version sounds good too!

    Pchy - I made 24 also, but I did use a scale to measure out the dough balls so I had plenty for each one. I did have some filling leftover, but not a whole lot.