Cranberry Pecan Tarts
Cranberries are a delicious addition to this spin on individual pecan pies. Folks have a hard time eating only one.
Pillsbury ready-made pie crust.
*Cut with mini biscuit cutter.
*Press into greased mini cupcake tins
1-1/2 cups packed brown sugar
2 tablespoons butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
2/3 cup finely chopped cranberries
1 cup chopped pecans
1. In a large bowl, combine the brown sugar, butter, eggs & vanilla. Stir in cranberries & pecans. Spoon into prepared crusts.
3. Bake @ 350′ for 25-30 minutes or until edges are golden brown. Cool 5 minutes before removing from the pan to a wire rack to cool completely. Store in the refrigerator.
Yield: about 1 dozen.