Step 1

In a large bowl, combine apricots and raisins. Cover with hot water and let soak for 30 minutes. Drain fruit and chop finely. Return to bowl and add apple, orange juice, orange zest, Splenda Sweetener, ground spices, salt, walnuts, and margarine. Stir to combine, adding a few drops of hot water to mixture if it seems very thick. Set aside.

Step 2

With a 2.5″-round cutter, cut 15 rounds from one crust and 9 from the other. From remaining crust, cut 24 1”-star shapes and place on an ungreased baking sheet.

Step 3

Coat each cup of a mini-muffin tin lightly with cooking spray. Press dough rounds into muffin cups and prick the bottom of each crust generously with a fork. Chill muffin tin and baking sheet with star cutouts for 20 minutes. Meanwhile, preheat oven to 400°F.

Step 4

Spoon a heaping tablespoon of filling into each crust. Place a dough star on filling and lightly brush the top of each tart with beaten egg. Bake for 12 to 15 minutes, or until crust is light golden-brown.

Step 5

Cool completely on a wire rack before serving.