posted by Robin S 11-13-100 7:14 AM
Salli’s Cranberry Tartlets
Makes 12
1 cup coarsely chopped pecans
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pans
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon pure almond extract
1 cup all-purpose flour
2 cups fresh or frozen cranberries
Amber or crystal sugar, for sprinkling (optional)
Whipped cream or vanilla ice cream, for serving
Zest of 1 orange, for garnish
Heat oven to 325° with rack in center. Spread nuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer nuts to a bowl; set aside to cool.
Brush twelve 3 3/4-by-3/4-inch round, fluted tartlet molds with melted butter to coat the insides evenly (or use a 10-inch baking dish). In a large bowl, whisk together melted butter, sugar, eggs, almond extract, and flour (batter will be thick). Stir in cranberries and 3/4 cup pecans.
Divide batter evenly among tartlet molds. Sprinkle each with 1 teaspoon pecans and amber sugar, if desired. Bake until golden and slightly crusty on top and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a cooling rack. Once cool, remove tartlets from pans. Serve with whipped cream or vanilla ice cream, and garnish with orange zest. These are best if eaten within a day.