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!"
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cranberry Tartlets Recipe
Yields: 48 tartlets
Prep time: 10 min
Cook time: 15 min
3/4 cup butter, melted
3/4 cup granulated sugar
1 teaspoon pure almond extract
1 cup all-purpose
1 cup chopped
(fresh or frozen)
3/4 cup chopped pecans
Preheat oven to 350 degrees F. Spray a
mini-muffin pan with
non-stick cooking 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 or spatula, mix in cranberries and pecans.
Fill each cup of prepared mini-muffin pan 1/2 full of cranberry dough.
Bake 15 minutes. Remove from oven and let cool.
Makes 48 tartlets (mini-muffins).