Individual Cranberry Tarts
To make mini tartlets, roll out dough to 1/8" thickness. Line fourteen 3 1/2" by 1-3/4" rectangular molds. Proceed with recipe, blind baking the shells for 20 minutes, then removing beans and continuing to bake until lightly golden brown, about 5 minutes longer. Use a half batch of the filling and divide evenly among the cooled tart shells. Garnish with candied orange peel.