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!" Click here for Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes. Cranberry Tartlets3/4 cup butter,
melted 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
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