Apricot-Cranberry Tarts - cooking recipe

Ingredients

15 oz. pkg. refrigerated pie dough
1 c. chopped dried apricots
1 c. golden raisins
1/2 c. sweetened dried cranberries
1/2 c. dark rum
1/2 c. pineapple juice
2 Tbsp. honey
1 Tbsp. butter
1/4 tsp. ground cinnamon
1/8 tsp. salt

Preparation

Preheat oven to 425 degrees.
Roll each dough portion into a 12 inch circle on a lightly floured surface.
Cut dough into 36 circles with 2 1/2 inch round cutter.
Press 1 dough circle into each of 36 miniature muffin cups.
Press into the bottoms and up the sides of muffin cups.
Bake at 425 degrees for 7 minutes or until lightly browned.
Remove from pan and cool on wire racks.