tiny tim cranberry tarts

Categories
Army times
Family & fr
Yield
1 Servings
MeasureIngredient
½ cup Butter
3 ounces Cream cheese
1 cup All-purpose flour
Egg
¾ cup Sugar
2 tablespoons Butter; softened
1 teaspoon Vanilla
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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