Title: Tiny Tim Cranberry Tarts
Categories: Army times, Family & fr
Yield: 1 Servings

1/2 c Butter
3 oz Cream cheese
1 c All-purpose flour
1 Egg
3/4 c Sugar
2 tb Butter; softened
1 ts Vanilla
1/2 c Chopped walnuts
72 Fresh cranberries; rinsed
-and drained

In a bowl, mix butter, cream cheese and flour with the finges until a ball
of dough is formed. Cut dough into 24 pieces and place each piece into a
muffing pan cup.

With the fingers presss dough to line the gbottom and sides of each cup. In
a bowl, mix egg, sugar, butter, vanilla and nuts.

Place 3 cranberries in each cup and spoon some egg mixture over
cranberries, filling each cup to the tops.

bake in a preheated 325 degree oven for 20 to 25 minutes or until richly
browwned. Cool in cups and then remove each tart by running the tip of a
knife around edge.

Yeild: 24 tarts.

Recipe by: The Times Magazine/ Oct. 23, 1978

Posted to MC-Recipe Digest by "abprice@wf.net" on Apr 13,
1998