Recipe: Cranberry Tartlets - To Carolyn Re Cranberry pie

Hi Carolyn I have not yet located the one I spoke of but came across this one today.

Cranberry Tartlets
(makes 15)
You use thosde tartlet pans or perhaps muffin top pans

3/4 cup roughly chopped wa;nuts plus 5 tblsp for sprinkling
12 tblsp unslated butter, melted plus more for pans
3/4 cup sugar
2 large eggs, lightly beaten
1 tsp almond extract
1 cup all purpose flour
2 cups fresh/frozen cranberries
Heat oven to 350 , soread walnuts out and bake until fragrant (about 7 minutes) transfer to a bowl and cool.

Reduce heat to 325, brush pans with melted butter.
In large bowl whisk together the 12 tblsp of butter , sugar,eggs,almond extract and flour. Batter will be thick. Stir in cranberries and 3/4 cup of toasted nuts.

Fill each mold with 1/2 cup batter. Sprinkle each on top with 1 tsp walnuts and amber sugar if desired. Bake until golden and slightly crsted on top. A cake tester should come out clean. Transfer to a cooling rack and then remove from pan. Best served within one day.

Let me know if you try them?

jann In S. Ontario