Cranberry Tartlets
Cranberry Tartlets - Cynthia Bengston Melt 12 T butter Beat in 2 eggs separately 1 t almond extract 3/4 c sugar, brown 1 c flour (I used sweet rice flour from Trader Joe's) 2 - 3 c cranberries, raw and chopped 3/4 c chopped pecans Mix all of this together. Place in little tartlet tins or a shallow pan (about 1/2 inch deep) or perhaps, muffin tins too and sprinkle tops with a bit of brown sugar and nuts. (I can't remember if I sprayed the tins or not, but I suppose so for ease of removing!) Bake for 35 minutes at 325 degrees. Cool in tins. The tartlets are not very sweet tasting so a bit of whipped cream on top is very nice.
Cranberry Tartlets - Cynthia Bengston Melt 12 T butter Beat in 2 eggs separately 1 t almond extract 3/4 c sugar, brown 1 c flour (I used sweet rice flour from Trader Joe's) 2 - 3 c cranberries, raw and chopped 3/4 c chopped pecans Mix all of this together. Place in little tartlet tins or a shallow pan (about 1/2 inch deep) or perhaps, muffin tins too and sprinkle tops with a bit of brown sugar and nuts. (I can't remember if I sprayed the tins or not, but I suppose so for ease of removing!) Bake for 35 minutes at 325 degrees. Cool in tins. The tartlets are not very sweet tasting so a bit of whipped cream on top is very nice.