Prep. Time: 25 minutes + chilling
Baking Time: 25 minutes + cooling
Servings: 12
Ingredients:
• ½ cup butter, softened
• 1 package (3 ounces) PHILADELPHIA® Cream Cheese, softened
• 1 cup all-purpose flour
Filling:
• 1½ cups packed brown sugar
• 2 tablespoons butter, melted
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• ⅔ cup finely chopped cranberries
• ⅓ cup chopped pecans
Method:
- In a small bowl, beat butter and cream cheese until creamy; gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
- Cut dough into 12 portions. Press onto the bottom and all the way up the sides of greased muffin cups. In a large bowl, combine the brown sugar, butter, eggs and vanilla. Stir in the cranberries and pecans. Spoon into prepared crusts.
- Bake at 350°F (176.7°C) for 25 – 30 minutes or until edges are golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Store in the refrigerator. Yield: about 1 dozen.
http://www.tasteofhome.com/recipes/berry-nut-tarts