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!"
Learn about
Basic Rules For Baking
or here for
Secrets
Of A Successful Cake.
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out more great
Cake
Recipes.
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 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 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)
