Apricot_Cranberry Tarts

INGREDIENTS
1 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup chopped dried apricots
1 cup golden raisins
1/2 cup sweetened dried cranberries
1/2 cup dark rum
1/2 cup pineapple juice
3 tablespoons honey
1 tablespoon butter
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

INSTRUCTIONS

Preheat oven to 425 degrees.

Roll each dough portion into a 12-inch circle on a lightly floured surface. 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. Bake at 425 degrees for 7 minutes or until lightly browned. Remove from pans; cool on wire racks.

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.

YIELD: 3 dozen (serving size: 1 tart)

NUTRITIONAL INFO
calories: 94 carbohydrates: 14.2 g cholesterol: 1 mg fat: 4 g sodium: 69 mg protein: 1 g calcium: 7 mg iron: 0.6 mg fiber: 1.1 g

2 points each