My mother taught me how to make this delectable, classic chicken pot pie. One can prepare it ahead of time and freeze one for up to three months because it yields two pies.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 15 |
| Yield: | 15 tarts |
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
Instructions
- 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.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 109 mg |
| Sugars | 21 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I haven’t made them yet but I was wondering if you can substitute the brandy with triple sec
Easy to make! The cranberries make the tart less sweet. I had dried cranberries and soaked them in orange juice to re-hydrate them. I will definitely use this now instead of my go-to pecan tart recipe.
Great recipe! Since I didn’t have an orange, I used a lemon and that worked perfectly!
I have substituted lime or lemon juice for the orange juice,and they are just as tasty,
Loved this recipe! The orange zest absolutely makes these pop. I substituted pre-cooked phyllo cups for the sweetened tart shells that I could not find in my grocery. Worked great! I’ve made these twice.
Didn’t have brandy so used Drambui, it was delicious. The family loved them. None left!
Every one liked these tarts. It is not as sweet as the butter tarts I usually make at Christmas time. This will be on our favorite list from now on.
Got caught with thawed pastry and no currants for butter tarts so tried this. Lacking an orange, so used some lemon zest and substituted some Grand Marnier for some of the brandy. Added a little extra of course. Beautiful and delicious.
Very easy to make. I didn’t have any brandy so I used rum extract instead. Very tasty. I brought them to work and it was a hit. I will make this over and over again. This is definately a keeper.
Very simple but so much better than I expected. Hard not to impress friends.
It took a couple tries before I was able to find the right temp and amt to put in the crust without it bubbling over. I think this depends on your oven. Also, I had to use walnuts bc they are what I had on hand at the time. Tarts tasted wonderful (especially hot), and even travelled well for out of town reunion next day. Thanks for sharing!!
You can’t eat just one, SO good… I doubled the brandy, and used the zest and juice of a whole orange. As another reviewer suggested I heated the dried chopped cranberries in the OJ, zest and brandy and let them sit for about 30 minutes while I rolled out the pastry and cut to fit in the bottoms of a muffin sheet. The cranberries absorbed the liquid by the time I added the rest of the ingredients. As well I used frozen cranberries on the top, not fresh as I had them in the freezer…. Not a really strong flavour when you first bite into one, but by the time you are finished, you just want another!
Turns out great! But instead of using brandy i boiled the cranberries in fresh squeezed orange juice to make a more concentrated cranberry flavor and still add the half of orange juice to the mix. It was amazing defiantly using at my retreat center for the women to enjoy!
These were delicious. I took them to a holiday party and got raves. At 19 minutes baking time, they were just the slightest bit runny still in the center.