Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter |
| 3 ounces | Cream cheese |
| 1 cup | All-purpose flour |
| 1 | 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