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Medium Scoop


Apple Cranberry Tarts

1   cup apple pie filling
1/2   teaspoon Pantry Korintje Cinnamon, divided
3   tablespoons dried cranberries
1   package (15 ounces) refrigerated pie crusts (2 crusts)
2   tablespoons butter or margarine, melted
1   tablespoons sugar
  1. Preheat oven to 375°F. Place pie filling in Small Batter Bowl. Run a knife through pie filling to chop apples. Stir in 1/4 teaspoon cinnamon and dried cranberries.
  2. Place both pie crusts side by side on lightly floured Cutting Board. Cut 7 circles in each crust using lightly floured Cut-N-Seal™. Using Medium Scoop, place 1 scoop (2 tablespoons) pie filling mixture in center of 7 circles, spreading slightly. Top with remaining circles. Seal using lightly floured Cut-N-Seal™.
  3. Brush tops of tarts with melted butter. Place on flat Baking Stone. Combine sugar and remaining cinnamon; sprinkle evenly over tarts. Bake 20-22 minutes or until golden brown.

Yield: 7 tarts

Cook's Tips: Substitute 1 teaspoon ground cinnamon for the Pantry Korintje Cinnamon.