---------- Recipe via Meal-Master (tm) v8.05
       Title: Apple Cider Tartlets
  Categories: Pies
       Yield: 24 Servings
            -Dottie Cross
       1 pk (15 oz.) Pillsbury All
            -Ready Pie Crusts
       2 ts Flour
     3/4 c  Frozen apple juice
            -concentrate, thawed
     1/3 c  Firmly packed brown sugar
     1/4 ts Cinnamon
       1 tb Margarine or butter; melted
     1/2 ts Vanilla
       1    Egg
       1 c  Whipped cream; if desired
   Allow both crust pouches to stand at room temperature for 15 to 20 minutes.
   Heat oven to 400 degrees. Unfold pie crust; peel off top plastic sheet.
   Press out fold lines; sprinkle 1 teaspoon flour over crust. Place crust,
   floured side down, on cutting board or pastry cloth; peel off remaining
   plastic sheet. Using 2-1/2-inch cookie cutter, cut 12 circles. Repeat with
   remaining pie crust and flour. Press into and up sides of 24 ungreased
   miniature muffin cups until pastry extends 1/4 inch above each cup; set
   aside. In small bowl, combine all filling ingredients, except whipped
   cream. Spoon scant 1 tablespoonful filling into each pastry-lined cup,
   filling each 3/4 full. Bake at 400 degrees for 17 to 24 minutes or until
   filling is set and crust is light golden brown. Cool 2 minutes; remove from
   pans. When ready to serve, pipe or spoon whipped cream onto each tart.
   Store in refrigerator. Makes 24 tartlets.
   Source: Classic Pillsbury Cookbooks (Country Baking) Dietary Exchange: 1
   Bread, 1 Fat 130 calories, 7 grams fat, 20 mg chol, 80 mg sodium
   Reformatted by: CLM, HCPM52C