Ingredients
12 (2 3/4-inch) squares of dough
6 tablespoons cranberry sauce
1 egg yolk
1 tablespoon heavy cream
Sanding sugar
Preparation
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.
