Honey-Almond-Cranberry Crostatas

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  (from 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 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 roll cutter , cut  8 rounds  from crust  (reroll scraps if necessary) . place rolls on cookie sheet . discard scraps.
3)      Gently press  1 heaping teaspoon  almond paste in center of each pie 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 golden brown . Drizzle  1 teaspoon honey  over each crostata .
These crostatas are worth the effort .
Heart healthy