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Cranberry Tartlets

Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.

  • Yield: Makes 12
Cranberry Tartlets

Source: Martha Stewart Living, November 2010


  • 12 (2 3/4-inch) squares of dough
  • 6 tablespoons cranberry sauce
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Sanding sugar


  1. Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.

  2. Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.

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