| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | butter |
| 3 x ca. 30 g | cream cheese |
| 1 Tasse | all-purpose flour |
| 1 | egg |
| 3/4 Tasse | sugar |
| 2 Esslöffel | butter softened |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | walnuts chopped |
| 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.
|
|
Anmerkungen zum Rezept:
|
