Cranberry Apple Puff Pastry Tarts

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5 from 5 votes

Flaky, buttery pastries filled with a lightly sweet apple filling with tart cranberries.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Keyword: apple, cranberry, pastry, tart

Servings: tarts

Calories: 321kcal

Author: Tricia

Ingredients

For the filling:

2 Golden Delicious apples, peeled, cored and cut into 1/2-inch pieces
2 tablespoons granulated sugar
½ teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
pinch of salt
½ cup dried sweetened cranberries

For the puff pastry:

1 large egg, mixed with 1 tablespoon water
1 17.3 ounce package frozen puff pastry sheets, thawed
½ cup sliced almonds
powdered sugar for dusting

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.

To prepare the filling:

In a large microwave safe bowl combine the apples, sugar, lemon zest, lemon juice, cinnamon and salt. Cover and microwave until the apples are warm to the touch, about 60 to 75 seconds, stirring halfway through cooking. Cover the mixture and set aside for 5 minutes.
Pour the apples into a colander set over a medium bowl and drain, reserving the liquid. Return the drained apples to the bowl and stir in the cranberries. Set aside.
In a small bowl whisk together the egg and 1 tablespoon water. Set aside.

To prepare the puff pastry:

NOTE: For best results, work with one puff pastry sheet at a time, leaving the second sheet in the refrigerator.
Lightly dust a clean work surface with flour. Carefully unfold 1 pastry sheet. If the pastry does not unfold easily, allow it to rest at room temperature for a few more minutes to thaw. Roll the pastry out into a 16x12-inch rectangle with the longest side facing you.
Spoon half the apple filling onto the bottom half of the pastry into 4 mounds, leaving a 1-inch border along the bottom and sides. Brush some of the reserved apple liquid around and in-between the mounds.
Pull the top half of the pastry over the bottom half, covering the filling. Pinch the edges tightly to seal. Using a pizza wheel or sharp knife, cut in between the mounds of apple filling creating 4 equal sized tarts. For each tart, pinch the edges together firmly to seal and tuck under. Place the tart on the parchment lined baking sheet, seam-sides down. Repeat with the remaining tarts.
Brush the top of the pastries with the beaten egg wash. Cut 3 or 4 slits on top of each pastry then sprinkle with almonds, pressing lightly to adhere.
Bake 18-20 minutes or until golden brown on the bottom. Remove to a wire rack to cool. While the first batch is in the oven, repeat with the second sheet of pastry and the remaining apple filling.
Serve slightly warm or at room temperature. Dust with powdered sugar just before serving.

Notes

If desired, substitute canned apple pie filling for the fresh apple mixture. Add the cranberries to the pie filling before assembling the tarts.
For crispy flaky tarts, they are best eaten the day they’re made. Leftover tarts will keep for up to 2 days at room temperature, lightly covered. The tarts will soften a little, but are still delicious.
These tarts can be made a few hours ahead and baked when you need them. Make the tarts through step No. 4 and then refrigerate on the baking pans. Bring to room temperature for 20 minutes before baking, then proceed with step No. 5.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition