"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry Pecan Tarts Recipe

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This recipe for Cranberry Pecan Tarts, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 unbaked tart shells placed in muffin tins or tart pans.

3 eggs
1 c. Corn Syrup
1 c. granulated sugar
2 tbsp. butter melted
1 tsp. vanilla
3/4 c. chopped fresh or dried cranberries
3/4 c. chopped pecans

Directions:
Directions:
Preheat oven to 350 F.
Beat eggs lightly in a mixing bowl. Add corn syrup, sugar, melted butter and vanilla, mixing until blended. Sprinkle cranberries and pecans on the bottom of tart shells, dividing evenly.
Pour filling on top, filling two thirds.
Bake for 20 minutes or just until set and golden. Check often.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
A great twist on the familiar Butter Tart recipe for the Holidays.

 

 

 

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