Cranberry Pecan Tarts


These are a pleasant American counter to the British Mincemeat tart. I like both.  This recipe serves


  • Pastry for tart shells
  • 2 large eggs Egg, whole, raw, fresh
  • ½ cup white sugar Sugars, granulated
  • dash salt
  • 2/3 cup corn syrup Syrups, corn, light
  • 3 tbsp golden Crisco Margarine - melted
  • 1 tsp vanilla Vanilla extract
  • 2/3 cup coarsely chopped pecans Nuts, pecans
  • ½ cup chopped cranberries Cranberries, raw


Step 1

Preheat oven to 425F. Prepare shells in medium size tarts tins. Whisk eggs, sugar, salt syrup, melted Crisco and vanilla together until well blended. Place nuts and cranberries in each shell dividing equally. Fill with syrup mixture. Bake 425F for 12-15 minutes until puffed and golden and set in the centre. Do not overbake. Remove from pan and cool


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