Cranberry Tartlets
How To Make Cranberry Tartlets


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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!"

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Cranberry Tartlets Recipe

Recipe Type: Cake, Cranberries
Yields: 48 tartlets
Prep time: 10 min
Cook time: 15 min


Ingredients:

3/4 cup butter, melted
3/4 cup granulated 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


Preparation:

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).