Source: dLife

Baked pastry filled with fresh cranberries and crunchy pecans.

Servings

0.5 cup salted butter , softened
3 oz cream cheese , softened
1 cup white all purpose flour
1 eggs
0.75 cup packed brown sugar
1 tsp vanilla extract
1 Salt, table, dash serving
0.33 cup Cranberries, fresh, chopped
3 tbsp chopped pecans

1 To make the pastry, beat butter and cream cheese in a medium mixing bowl with an electric mixer. On medium to high speed, beat until the butter and cream cheese have combined, then stir in flour. Chill the pastry for 1 hour, if desired.
2 Preheat oven to 325 degrees F.
3 Take the pastry and shape into 24 balls, then place the pastry balls in 1 3/4-inch ungreased muffin cups, pressing the pastry against the bottom and up the side of each muffin cup evenly.
4 To make the filling, beat together the egg, brown sugar, vanilla, and salt in a medium mixing bowl until the mixture is smooth, then stir in the cranberries and pecans. Once all the ingredients are mixed take the filling and spoon into the pastry-lined muffin cups.
5 Bake the pastry and filling for 30 to 35 minutes or until pastry is golden brown. Cool on wire racks in muffin cups. Run a knife around the edges of the muffin cups to remove the tassies.