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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Apricot-Cranberry Tarts

Source: dLife

Easy to prepare, bite sized tarts filled with apricots, raisins, and cranberries.

Nutrition Facts

Makes 36 servings
Amount Per Serving

Calories	468.4

Total Carbs	54.7 g

Dietary Fiber	0.6 g

Sugars	8.3 g

Total Fat	24.8 g

Saturated Fat	10.7 g

Unsaturated Fat	0.0 g

Potassium	39.2 mg

Protein	3.8 g

Sodium	362.7 mg

Dietary Exchanges 24.8 Fat, 0.6 Fruits, 3.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

15.0
15 oz refrigerated pie dough 8.0
8 oz dried apricots 1.0
1 cup golden raisins 0.5
0 1/2 cup dried cranberries 0.5
0 1/2 cup rum 0.5
0 1/2 cup unsweetened pineapple juice 1.5
1 1/2 oz honey 1.0
1 tbsp butter 0.25
0 1/4 tsp ground cinnamon 0.125
0.125 tsp salt

Directions

Preheat oven to 425 degrees.
Roll each piece of dough into a 12 inch circle on a floured work surface. Using a 2 1/2 inch round cookie cutter, cut the dough into 36 circles.
Arrange 1 dough circle into each of 36 mini muffin tins. Press down so the dough goes up the sides.
Bake dough for 7 minutes or until golden. Take crust out of pans and let cool on wire racks.
Mix together apricots, raisins, cranberries, rum, and pineapple juice in a pot and let boil. Lower heat and simmer 10 minutes or until liquid is evaporated.
Mix in honey, butter, cinnamon, and salt. Let cool and spoon into crusts.