This recipe came from Cooks.com
|TINY TIM CRANBERRY TARTS:|
1/2 c. butter *
3 oz. cream cheese
1 c. flour
1 T sugar
Mix above into ball. Divide into 24 pieces. Press dough into mini muffin cups, well greased. (flatten mini paper liners and flatten dough onto them; then place in muffin tins)
Filling: 1 egg, 3/4 c. sugar, 2 tbsp. softened butter, 1 tsp. vanilla, 1/2 c. chopped walnuts. Mix the 5 ingredients together.
Into each mini muffin tin put 3 whole cranberries (or 8 dried cranberries). Spoon 1/2 to 1 teaspoon (we did 1 tsp) filling on top. Bake at 325 degrees for 20-25 minutes or until brown.
my changes are in blue italics.
The tarts stuck to the greased tins but the paper cups worked well.
We made some with whole cranberries and some with dried cranberries and we were pleased with both…different flavors but both appealed to our palates 🙂
*Another recipe indicates that the butter should be unsalted.