Ingredients

• 1  15-ounce package folded refrigerated unbaked piecrust (2 crusts)
• 1/2  cup sugar
• 3  tablespoons cornstarch
• 1-1/2  teaspoons pumpkin pie spice
• 1/4  teaspoon salt
• 3  15-1/4-ounce cans apricot halves, drained and cut into quarters
• 1/2  cup dried cranberries
• 1  egg white
• 1  tablespoon milk
• 1  tablespoon sugar

Directions

1. Preheat oven to 450 degrees F.

2. Line an ungreased 9-inch tart pan with a removable bottom with one of the piecrusts. Press pastry into fluted sides of tart pan; trim edges. Line with a double thickness of foil. Bake in the preheated oven for 8 minutes. Remove foil. Bake 3 to 4 minutes more or until set and dry. Remove from oven. Reduce heat to 375 degrees F.

3. Combine the 1/2 cup sugar, the cornstarch, pumpkin pie spice, and salt in a large mixing bowl. Stir in apricots and cranberries. Spoon into prepared crust.

4. Place remaining piecrust on a lightly floured surface. Cut with 1- and 2-inch star cutters or other desired cutters to make about 20 shapes.

5. Stir together egg white and milk in a small mixing bowl. Brush egg white mixture over pastry shapes; sprinkle with the 1 tablespoon sugar. Arrange pastry shapes on top of filled tart.

6. Bake in the 375 degrees F oven for 35 to 40 minutes or until pastry is golden and filling is bubbly. Cool on a wire rack. Remove sides of pan and place tart on a serving plate. Makes 8 servings.