Simple fruit filling and refrigerated pie crust make for a quick autumn dessert.
Preheat oven to 450 degrees F.
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.
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.
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.
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.
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.