---------- Recipe via Meal-Master (tm) v8.05 Title: Apple Cider Tartlets Categories: Pies Yield: 24 Servings -Dottie Cross 1 pk (15 oz.) Pillsbury All -Ready Pie Crusts 2 ts Flour ----------------------------------FILLING---------------------------------- 3/4 c Frozen apple juice -concentrate, thawed 1/3 c Firmly packed brown sugar 1/4 ts Cinnamon 1 tb Margarine or butter; melted 1/2 ts Vanilla 1 Egg 1 c Whipped cream; if desired Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust, floured side down, on cutting board or pastry cloth; peel off remaining plastic sheet. Using 2-1/2-inch cookie cutter, cut 12 circles. Repeat with remaining pie crust and flour. Press into and up sides of 24 ungreased miniature muffin cups until pastry extends 1/4 inch above each cup; set aside. In small bowl, combine all filling ingredients, except whipped cream. Spoon scant 1 tablespoonful filling into each pastry-lined cup, filling each 3/4 full. Bake at 400 degrees for 17 to 24 minutes or until filling is set and crust is light golden brown. Cool 2 minutes; remove from pans. When ready to serve, pipe or spoon whipped cream onto each tart. Store in refrigerator. Makes 24 tartlets. Source: Classic Pillsbury Cookbooks (Country Baking) Dietary Exchange: 1 Bread, 1 Fat 130 calories, 7 grams fat, 20 mg chol, 80 mg sodium Reformatted by: CLM, HCPM52C -----