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