Makes 24 mini piesCalories 80 Prep Time 60 minutesTotal Time 75 minutesMade with Splenda® Original Sweetener
Ingredients
½ cup dried apricots
½ cup golden raisins
Hot water (for soaking raisins)
1 apple, peeled, cored and diced small
Juice and zest from one large orange
¼ cup Splenda® Granulated Sweetener
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup walnuts, finely chopped
1 tablespoon margarine, melted
1 package pre-rolled pie dough
1 egg, beaten
Nutrition Info Per Serving
Serving Size: 1 mini pie
Calories
80
Total Fat
4.5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
100mg
Total Carbs
10g
Dietary Fiber
1g
Sugars
4g
Added Sugars
0g
Protein
1g
Instructions
In a large bowl, combine apricots and raisins. Cover with hot water and let soak for 30 minutes. Drain fruit and chop finely. Return to bowl and add apple, orange juice, orange zest, Splenda Sweetener, ground spices, salt, walnuts, and margarine. Stir to combine, adding a few drops of hot water to mixture if it seems very thick. Set aside.
With a 2.5″-round cutter, cut 15 rounds from one crust and 9 from the other. From remaining crust, cut 24 1”-star shapes and place on an ungreased baking sheet.
Coat each cup of a mini-muffin tin lightly with cooking spray. Press dough rounds into muffin cups and prick the bottom of each crust generously with a fork. Chill muffin tin and baking sheet with star cutouts for 20 minutes. Meanwhile, preheat oven to 400°F.
Spoon a heaping tablespoon of filling into each crust. Place a dough star on filling and lightly brush the top of each tart with beaten egg. Bake for 12 to 15 minutes, or until crust is light golden-brown.
