Mini Cranberry and Swiss Tarts
Inspired Taste
Created Oct 22, 2012
You'll never look at Swiss cheese the same (in a good way!). Mix it in these mini cranberry tarts for a mouthwatering wow.
Mini Cranberry and Swiss Tarts
- Prep Time 15 min
- Total 35 min
- Ingredients 6
- Servings 12
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 1/2 teaspoons cornstarch
- 1 cup fresh or frozen (thawed and drained) cranberries
- 1/2 cup shredded Swiss cheese (2 oz)
- 1 egg, beaten
- 2 tablespoons honey
Instructions
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Step1Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper.
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Step2Remove pie crusts from pouches; unroll on lightly floured work surface. Using 4-inch round cookie cutter, cut each crust into 6 rounds. (Reroll scraps and cut additional rounds, if desired.) Sprinkle each round with 1/8 teaspoon cornstarch.
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Step3In small bowl, mix cranberries and cheese. Spoon about 2 tablespoons cranberry filling onto center of each round. Firmly fold up edge of crust, ruffling decoratively, and leaving center of filling uncovered. Place on cookie sheet. Lightly brush edges with egg.
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Step4Bake 15 to 20 minutes or until crust is golden brown. Drizzle with honey. Serve warm.
Nutrition
No nutrition information available for this recipe
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