Apricot-Cranberry Tarts

Ingredients

• 1 tablespoon butter 
• 0.5 cup rum dark
• 1 cup apricots dried chopped
• 1 cup golden raisins 
• 0.3 teaspoon ground cinnamon 
• 3 tablespoons honey 
• 0.5 cup pineapple juice 
• 15 ounce pie dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 0.5 cup cranberries dried sweetened

Equipment

• sauce pan
• oven
• muffin liners

Directions

1. Preheat oven to 42
2. Roll each dough portion into a 12-inch circle on a lightly floured surface.
3. Cut the dough into 36 circles with a 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.
4. Bake at 425 for 7 minutes or until lightly browned.
5. Remove from pans; cool on wire racks.
6. Combine apricots and next 4 ingredients (apricots through juice) in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until liquid is absorbed. Stir in honey and remaining ingredients. Cool. Spoon about 2 teaspoons apricot mixture into each pastry shell.