1. Pre-heart Oven to 350’F

Prepare the breadcrumbs. Place bread slices on a baking sheet and bake 15 minutes or until golden brown. Flip and repeat until slices are dry and crisp (about 30 minutes). Cool, then pulse in a food processor or high-powered blender until breadcrumbs are the texture of fine sand.

Combine breadcrumbs with both sugars and melted non-dairy buttery spread in a medium-sized bowl. Stir until mixture is damp throughout.

Lightly grease a 12-cup muffin pan. Divide crumb mixture evenly between muffin pan cups, then press the crumb mixture into the bottom and sides of the cups to form tart shells and set aside.

While your bread is drying out in the oven, prepare your flax egg by mixing ground flax and water together in a small bowl. Set aside in the fridge to gel for at least 15 minutes.

Combine brown sugar and non-dairy buttery spread (from the maple filling ingredients list), maple syrup, flax egg, apple cider vinegar, and salt. Evenly fill the crumb cups with the filling mixture.

Bake until the filling is set, about 20 – 25 minutes. Transfer muffin tin to a cooling rack and allow tarts to cool completely. Once cooled, gently loosen the edges of the tarts by running a thin blade between the tart and the sides of the muffin tin before carefully removing them

Garnish with three or four fresh cranberries per tart, and serve.