Cranberry Tartlets

This recipe came from whatscookingamerica.net. Recipe says that it comes from a restaurant who serves these with their breakfast meals. These are yummy, pretty little "tarts" that are really more like a rich muffin. I think they would be good with chopped cherries in place of the cranberries. Nice for a tea or ladie's luncheon with fruit salad.

• Ready In: 30 mins
• Serves: 48
• Yields: 48 mini muffins

Ingredients

• 3⁄4 cup butter, melted
• 3⁄4 cup sugar
• 3  eggs
• 1  teaspoon  almond extract
• 1  cup all-purpose flour
• 1  cup  chopped cranberries (fresh or frozen)
• 3⁄4 cup  chopped pecans

Directions

1. Preheat oven to 350 degrees F. Spray a mini-muffin or mini tart pan with non-stick vegetable spray.
2. In a large bowl, whisk together butter and sugar. Add eggs and almond extract; continue whisking until blended. Add flour and continue to whisk until well blended. Using a spoon, mix in cranberries and pecans.
3. Fill each cup of prepared mini-muffin pan 1/2 full of cranberry dough. Bake 15 minutes.