|3 ounces||Cream cheese|
|1 cup||All-purpose flour|
|2 tablespoons||Butter; softened|
|½ cup||Chopped walnuts|
|72||Fresh cranberries; rinsed and drained|
In a bowl, mix butter, cream cheese and flour with the finges until a ball of dough is formed. Cut dough into 24 pieces and place each piece into a muffing pan cup.
With the fingers presss dough to line the gbottom and sides of each cup. In a bowl, mix egg, sugar, butter, vanilla and nuts.
Place 3 cranberries in each cup and spoon some egg mixture over cranberries, filling each cup to the tops.
bake in a preheated 325 degree oven for 20 to 25 minutes or until richly browwned. Cool in cups and then remove each tart by running the tip of a knife around edge.
Yeild: 24 tarts.
Recipe by: The Times Magazine/ Oct. 23, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998
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