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. Variations: Serve with Marzetti Carmel Dip, whipped cream or ice cream. This recipe was shared by Sister Schubert's®.
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