Cranberry walnut butter tarts
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 12 tarts | ||
| ⅓ | cup | Margarine |
| 1 | cup | Packed brown sugar |
| 2 | Eggs; lightly beaten | |
| ½ | cup | Corn syrup |
| 1 | teaspoon | Vanilla |
| ½ | cup | Fresh cranberries |
| ⅓ | cup | Chopped walnuts; toasted |
Directions
In a bowl, beat margarine and brown sugar until fluffy; stir in eggs, corn syrup and vanilla. On a lightly floured surface roll out pastry dough to ⅛" thickness. Cut 12--4" rounds. Fit pastry rounds into muffin cups.
Divide cranberries and walnuts among pastry shells. Fill each shell ⅔ full with the filling mixture. Bake in a 425 degree oven for 20 mins. or until golden.
Source Five Roses Booklet
Recipe by: Five Roses Booklet
Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@...> on Dec 11, 1997