Cranberry Pecan Tarts - Anita O.
- 3 eggs
- 1 cup corn syrup
- 1 cup sugar
- 2 tbsp margarine, melted
- 1 tsp vanilla
- 1 cup coarsely chopped pecans
- 1/2 cup chopped cranberries
- 24 tart shells/ 3" frozen
Beat eggs lightly with fork in bowl. Add corn syrup, sugar melted butter and vanilla; stir until blended. Spoon pecans and cranberries into tart shells; pour in filling, 2/3 full. Bake at 350 degrees for 20-25 minutes or until set and golden.
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