Roll out both pie crust on floured surface. Cut out 2-1/2 inch squares (as many as you can between the 2 pie crusts)
Place squares in the cups of a mini-muffin pan. Set aside.
Take 2/3 -3/4 of the can of cranberry sauce and place in a bowl. Add orange juice, chopped walnuts and dash of cinnamon. Mix to blend. Fill each pastry square with approximately 1 heaping Tspn of mixture. Fold edges in on each tart. Chill in freezer for 20 minutes. Beat egg yolk and half & half together. Brush each square with the egg wash. Cinnamon sugar can be sprinkled on top if desired. Bake in oven at 400 degrees Fahrenheit for 30 minutes or until golden brown.
*Note: If you don"t sprinkle with cinnamon sugar before baking, you can dust each tart lightly with powdered sugar when completely cooled. Either way they are delicious.
