Heat oven to 350° F. In a bowl, combine the marmalade, cranberries, ginger, cinnamon, and salt.
Roll each piecrust with a rolling pin until it’s ⅛ inch thick. Trim the edges to create 2 large rectangles (discard the scraps), then cut each rectangle into thirds crosswise.
Line a large rimmed baking sheet or cookie sheet with parchment paper. Using the back of a spoon, spread each piece of dough with a scant tablespoon of the filling, leaving a ¾-inch border on every side. Brush the edges with water, fold the dough in half, and crimp the edges with a fork.
Transfer the tarts to the prepared baking sheet. Brush the tops and edges with water and sprinkle each evenly with a generous teaspoon of the sanding sugar.
Bake the tarts until browned, 18 to 20 minutes. Cool completely.
Store in an airtight container for up to 3 days (or freeze, tightly wrapped, for up to 1 week.)
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