Cranberry Tarts

With cranberry and pecan filling these little tarts would be a welcome to any holiday party tray or to end a meal. Tarts and tea that's for me.

• Ready In: 1 hr 12 mins
• Yields: 24 tarts

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 3⁄4 cup sugar
• 1⁄2 cup  chopped pecans
• 1  egg
• 2  tablespoons butter
• 1  teaspoon vanilla
• 48 -72  fresh cranberries, washed and drained

Directions

1. Heat oven to 325°F.
2. For crust combine first three ingredients in small bowl.
3. Beat at medium speed until dough forms a ball.
4. Divide dough into 24 equal pieces.
5. Place 1 piece of dough into each ungreased mini muffin cup.
6. Press dough evenly onto bottom and up sides of muffin cup.
7. For filling combine sugar, pecans, egg, 2 tablespoons butter and vanilla in small bowl.
8. Place 2 or 3 cranberries in each pastry-lined cup.
9. Spoon 2 teaspoonfuls sugar mixture over cranberries.
10. Bake 22 to 25 minutes or until golden brown.
11. Loosen tarts from pan while hot by running knife around inside of rim.
12. Cool completely, then remove from pans.