| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Pies, And, Pastry | 12 | Servings | |
INGREDIENTS
| Pastry for 12 tarts | ||
| 1/3 | c | Margarine |
| 1 | c | Packed brown sugar |
| 2 | Eggs; lightly beaten | |
| 1/2 | c | Corn syrup |
| 1 | ts | Vanilla |
| 1/2 | c | Fresh cranberries |
| 1/3 | c | Chopped walnuts; toasted |
INSTRUCTIONS
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 1/8" thickness. Cut 12--4" rounds. Fit pastry rounds into muffin cups. Divide cranberries and walnuts among pastry shells. Fill each shell 2/3 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@arnprior.com> on Dec 11, 1997
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