Cranberry Apple Tarts

• pastry for double crust 9-inch pie
• 4 c. fresh cranberries
• 1 3/4 c. peeled, chopped cooking apples
• 2 1/2 c. sugar
• 1/2 c. water
• 2 Tbsp. cornstarch
• 1/2 c. chopped pecans
• 2 Tbsp. water
• 1 Tbsp. grated orange rind
• 1 Tbsp. melted butter
• sweetened whipping cream

1. Fit pastry into eight 4-inch tart pans.
2. Reserve remaining pastry for garnish.
3. Combine cranberries, apples, sugar and 1/2 cup water in a saucepan.
4. Bring to a boil; reduce heat and simmer 10 minutes.
5. Combine cornstarch and 2 tablespoons water, stir into cranberry mixture and cook over low heat 2 minutes.
6. Let cool. Stir in pecans and orange rind.
7. Spoon filling into prepared pastry shells.
8. Bake at 425u0b0 for 15 to 20 minutes.
9. Let cool completely.
10. Using a fluted pastry wheel, cut thirty-two 3 x 1/2-inch strips from remaining pastry; pinch ends of 16 strips together to look like loops of a bow.
11. Place loops and remaining strips on ungreased baking sheet and bake at 425u0b0 for 10 minutes or until lightly browned.
12. Brush with melted butter and allow to cool completely.
13. Place 2 loops and 2 strips on each tart to form bow; pipe whipped cream on bow.
14. Yields 8 servings.
15. Tarts can be frozen after assembly; thaw and serve.

pastry, fresh cranberries, cooking apples, sugar, water, cornstarch, pecans, water, orange rind, butter, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895972 (may not work)