Cranberry Tartlets recipe has easy-to-follow instructions and tastes great. After your first bite, you will wish you doubled this recipe from the start.
Doreen Matthew of the Bay Creamery restaurant in Winchester Bay, Oregon has shared this recipe with us. Doreen says,
“We make these very popular Cranberry Tartlets that we serve with our breakfast meals. Everyone loves them and we get requests to ‘make me a dozen of those cranberry thingy’s” all the time. At the Bay Creamery, we make Cranberry Tartlets 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 six tartlets to a recipe with a 4-inch tart pan. Just remember to use a non-stick spray in your baking pan or you will never get them out!”
Learn about Basic Rules For Baking or here for Secrets Of A Successful Cake. Also check out more great Cake Recipes.
- 3/4 cup butter, melted
- 3/4 cup granulated sugar
- 3 eggs
- 1 cup all-purpose flour
- 1 cup cranberries (fresh or frozen), chopped
- 3/4 cup pecans, chopped
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 eggsand almond extract; continue whisking until blended. Add flour and continue to whisk until well blended. Using a spoon or spatula, mix in cranberries an d pecans.
Fill each cup of prepared mini-muffin pan 1/2 full of cranberry dough.
Bake 15 minutes. Remove from oven and let cool.