3 c. cranberries
1/2 c. raisins
1 1/2 c. sugar
2 tbsp. cornstarch
1 tbsp. grated orange rind
1 c. water
Topping
Pastry - 2 crust 9 inch pie

Prepare pie crust - chill. Cut 10 to 12 circles with 4 1/2 inch cutter. Press circles into 2 1/2 inch muffin pans.

Combine cranberries, raisins, orange rind and water in saucepan. Simmer 3 minutes. Mix together sugar and cornstarch, stir into cranberries. Cook and STIR until thick and bubbly. Spoon into tart shells.

TOPPING:

Combine until crumbly:

3/4 c. flour
1/3 c. sugar
6 tbsp. butter

Sprinkle over tarts. Bake at 400 degrees for about 15 to 20 minutes or until golden brown.