Cranberry Pecan Tarts

• 1 sheet refrigerated pie pastry
• 1/4 cup fresh or frozen cranberries, thawed
• 1/4 cup white baking chips
• 1/4 cup pecan halves
• 1 large egg
• 3 tablespoons brown sugar
• 3 tablespoons corn syrup
• 1-1/2 teaspoons all-purpose flour
• 1/4 teaspoon grated orange zest
• Whipped cream, optional

1. Cut pastry sheet in half and roll each half into a 7-in. circle. Transfer pastry to two ungreased 4-in. fluted tart pans with removable bottoms. Trim pastry even with edges.
2. Layer the cranberries, vanilla chips and pecans in each pastry. In a small bowl, beat the egg, brown sugar, corn syrup, flour and zest until smooth; pour over tops. Place pans on a
3. .
4. Bake at 400u0b0 for 15 minutes. Cover with foil; bake 15-20 minutes longer or until crust is golden brown and filling near the center is set. Cool on a wire rack. Serve with whipped cream if desired.

pastry, frozen cranberries, white baking chips, pecan halves, egg, brown sugar, corn syrup, flour, orange zest, cream

Taken from www.tasteofhome.com/recipes/cranberry-pecan-tarts/ (may not work)