12 Tart Shells – Tenderflake
FILLING
2 oz Cream cheese – fat free
-Philadelphia, softened
1 c Cranberry sauce; whole berry
1 tb Grated lemon rind
TOPPING
1/4 c Sugar
1/4 c Flour
2 tb Butter
1/4 c Chopped walnuts; finely
-chopped
Prepare tart shells according to package directions for Filled Tart Shells.
Cut cream cheese into very small cubes. Divide evenly between tart shells.
Combine cranberry sauce and lemon rind. Spoon over cream cheese. Stir
together sugar and flour. Cut into butter until coarse crumbs form. Stir in
walnuts and sprinkle evenly over cranberry mixture. Bake in preheated 375
oven for 15 – 20 minutes or until pastry is lightly browned.
Yields
12 Servings
