Bake in a 375?oven for 7 to 9 minutes or till golden and crisp. Cool
completely on a wire rack. Carefully remove cups from pan. Store in a dry
place up to several hours.

To assemble the tarts, spoon about 1 tablespoon fo Creme Fraiche into each
pastry shell. Spoon 1 tablespoon cranberry sauce on top of creme mixture.
Top with Candied Pecans. Makes 12 servings.

To make Candied Pecans: Line a baking sheet with foil. Butter the foil; set
baking sheet aside.

In a small heavy skillet combine 1/2 cup coarsely chopped pecans, 1/4 cup
sugar, and 1 tablespoon butter or margarine. Cook mixture over medium-high
heat, shaking the skillet occasionally till sugar begins to melt. Do not stir the
mixture. Reduce heat to low and continue cooking till sugar is golden brown,
stirring the nut mixture occaisonally.

Remove skillet from the heat. Pour nut mixture onto the foil-lined and buttered
baking sheet. Cool completely. Break the nut mixture into small chunks. Store
the coated nuts, tightly covered, for up to 1 week. Makes 3/4 cup.