Cranberry-Honey-Almond Crostatas

Prep / Total time : 1 hour 30 minutes       Serves : 8

1/3                cup water
1/3                cup honey
1-1/4            cups fresh or frozen cranberries
1                  Pillsbury refrigerated pie crust , softened as directed on box
3                  tablespoons  almond paste  9From 3-1/2 ounce  tube) softened
1-1/2            teaspoons  sliced almonds
8                  teaspoons honey

1 .         Heat oven to 425*F . Line cookie  sheet with  cooking parchment  paper in 1-quart  saucepan , heat water  and 1/3 cup honey  to boiling  . Stir in cranberries  , reduce heat  to medium-low . Cook 10 to 12 minutes  , stirring  frequently  until berries have popped  and mixture  is thickened  . Cool slightly  about 15 minutes .
2 .          Meanwhile , unroll pie crust on work surface , roll out slightly . Using  4-inch round cutter  , cut 8 rounds  from pie crust  (re-roll scraps if necessary to make 8 rounds) . Place  rounds on cookie sheet . Discard scraps .
3 .          Gently press 1 heaping teaspoon almond paste  in center  of each crust  round . Divide  cranberry mixture  evenly  over almond  paste . Fold edges  of crusts over filling  , pinching slightly  so crust  lays flat  on filling . Sprinkle each with almonds .
4 .         Bake 14 to  16 minutes  or until crust is golden brown . Drizzle 1 teaspoon honey  on each crostata.