Cranberry Tartlets

  Home Page   |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty
 

This recipe is courtesy of Doreen Matthew of the Bay Creamery restaurant in Winchester Bay, Oregon.

Doreen says, "We make a very popular Cranberry Tartlet that we serve with our breakfast meals.  Everyone loves them and we get requests all the time to 'make me a dozen of those cranberry thingys.'  We make them in tartlet pans but the recipe will work very well in a mini- muffin pan.  We have also used small tart pans with removable bottoms.  You get about 6 to a recipe with a 4 inch tart pan. Just remember to use a spray or you will never get them out!"

Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes.

Cranberry Tartlets

3/4 cup butter, melted
3/4 cup sugar
3 eggs
1 teaspoon pure almond extract
1 cup all-purpose flour
1 cup chopped cranberries (fresh or frozen)
3/4 cup chopped pecans

Preheat oven to 350 degrees F. Spray a mini-muffin pan with non-stick vegetable spray.

In a large bowl, whisk together butter and sugar. Add eggs and almond extract;   continue whisking until blended.  Add flour and continue to whisk until well blended. Using a spoon, mix in cranberries and pecans.

Fill each cup of prepared mini-muffin pan 1/2 full of cranberry dough. Bake 30 minutes.

Makes 48 mini muffins