Ingrients & Directions
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
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.
Yields
12 Servings