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