Mini Cranberry and Swiss Tarts

Heat oven to 400°F. Line large cookie sheet with foil or cooking parchment paper.

Remove 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.

In 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.

Bake 15 to 20 minutes or until crust is golden brown. Drizzle with honey. Serve warm.