| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Army times, Family & fr |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 3 |
oz |
Cream cheese |
| 1 |
c |
All-purpose flour |
| 1 |
|
Egg |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Butter; softened |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped walnuts |
| 72 |
|
Fresh cranberries; rinsed and drained |
INSTRUCTIONS
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@wf.net" <abprice@wf.net> on Apr 13,
1998
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