Mini Cranberry and Swiss Tarts

  • Prep 15 min
  • Total 35 min
  • Ingredients 6
  • Servings 12


box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 1/2
teaspoons cornstarch
cup fresh or frozen (thawed and drained) cranberries
cup shredded Swiss cheese (2 oz)
egg, beaten
tablespoons honey


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  • 1
    Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2
    Remove pie crusts from pouches; unroll on lightly floured work surface. Using 4-inch round cookie cutter, cut each crust into 6 rounds. (Reroll scraps and cut additional rounds, if desired.) Sprinkle each round with 1/8 teaspoon cornstarch.
  • 3
    In small bowl, mix cranberries and cheese. Spoon about 2 tablespoons cranberry filling onto center of each round. Firmly fold up edge of crust, ruffling decoratively, and leaving center of filling uncovered. Place on cookie sheet. Lightly brush edges with egg.
  • 4
    Bake 15 to 20 minutes or until crust is golden brown. Drizzle with honey. Serve warm.



Expert Tips

  • Substitute caramel topping for the honey.
  • Brie, blue cheese or goat cheese would all be delicious in these tarts.

Nutrition Information

No nutrition information available for this recipe

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