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Recipe Ingredients

  • 3 tablespoon brown sugar

Recipe Directions

  • Preheat oven to 350°F and lightly mist a 24-cup mini muffin pan.
  • Arrange Sister Schubert’s® Parker House rolls on a clean working surface.
  • Using a rolling pin, gently press each roll. Brush with melted butter.
  • Loosen with a spatula if necessary, and transfer each roll to a muffin cup, lining them with the bread to form a tart shell.
  • Prebake the ‘shells’ for 3 minutes.
  • Transfer the apple and cranberries to the bowl of a food processor and bounce the pieces until they are finely diced. (This can also be done by hand)
  • Transfer apple mixture to a bowl and add sugar and flour and mix well.
  • Spoon apple mixture into each shell.
  • In a small bowl, combine all topping ingredients and mix until it resembles sand.
  • Sprinkle the top of each tart with the mixture.
  • Bake 12 to 15 minutes.
  • Cool slightly and remove each from the pan.
  • Dust tarts with confectioners’ sugar.
  • Serve with Marzetti® Caramel Dip, whipped cream or ice cream.