Apple Cranberry Tarts
- 1 cup apple pie filling
- 1/2 teaspoon Korintje Cinnamon, divided
- 3 tablespoons dried cranberries
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
- 2 tablespoons butter or margarine, melted
- 1 tablespoon sugar
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.
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®.
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.
- 7 tarts
Substitute 1 teaspoon ground cinnamon for the Korintje Cinnamon.