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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe came from . Recipe says that it comes from a restaurant who serves these with their breakfast meals. These are yummy, pretty little tarts that are really more like a rich muffin. I think they would be good with chopped cherries in place of the cranberries. Nice for a tea or ladie's luncheon with fruit salad. Ingredients:
3/4 cup butter, melted |
3/4 cup sugar |
3 eggs |
1 teaspoon almond extract |
1 cup all-purpose flour |
1 cup chopped cranberries (fresh or frozen) |
3/4 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees F. Spray a mini-muffin or mini tart pan with non-stick vegetable spray.
2. In a large bowl, whisk together butter and sugar. Add eggs and almond extract; continue whisking until blended. Add flour and continue to whisk until well blended. Using a spoon, mix in cranberries and pecans.
3. Fill each cup of prepared mini-muffin pan 1/2 full of cranberry dough. Bake 15 minutes.
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