Cranberry Apple Puff Pastry Tarts
These flaky and golden Puff Pastry tarts flavored with sweet cranberry apple are perfect for fall entertaining. Makes for a great appetizer or dessert!
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About Cranberry Apple Puff Pastry Tarts
The holiday season is officially upon us and with that comes countless gatherings with our very good friends. However, for those of you familiar with this little food blog, this probably comes as no surprise. You guys already know how much I love to entertain, and my absolute favorite part of that is setting the mood with delicious food.
Which, of course, these Puff Pastry tarts are sure to do, with their delicious cranberry apple flavor combination.
You can’t get much more “fall” than that!
The best part is that these Puff Pastry tarts are easy to whip up. As long as you have some Pepperidge Farm® Puff Pastry Sheets on hand and a few other seasonal favorites, you could make a batch of 24 tarts before your friends even finished driving over to your house.
And right about now, I know what you’re probably thinking – you caught that “and other fall favorites on hand” and thought I was crazy. I mean, how often do we have all the ingredients for a recipe in our house? It’s pretty rare, amirite?
Well, if that’s the case, take this pro-tip from one wanna-be-baker to another: when the fall favorites start hitting the shelves at your local grocery store, like cranberry sauce and pumpkin puree, buy a few cans. Even if you have no idea what you might use them for grab a few for “just in case.”
Most of the cans have a “best by” date of two years out, so even if you don’t use it this year, they’ll be ready to go next year.
You’ll thank yourself for it later!
And as for the fresh apples… think of this as your best reason to go apple picking with all of your friends!
tips and tricks for these cranberry apple Puff Pastry tarts
- Puff Pastry Sheets make gourmet tarts like the one pictured here a breeze, but there’s one tip that makes them even better: a simple egg wash. All you need is a lightly beaten egg and a pastry brush to give the baked pastry a beautiful golden color. Just brush the egg wash on and watch the magic!
- Tarts are defined not only by the fruit, but also the baked Puff Pastry Sheets that surrounds it. Ideally, you want the edges of the pastry to be “puffed” while the inside where the fruit rests to be flatter. To do this, you can poke a few holes in the center of the dough, which will allow air to escape and cause the pastry not to bake as high in that area, giving the fruit a flat bed to rest on. See the above video for an example of how to do this.
- Be sure to check out more fall treats using Puff Pastry Sheets by clicking here!
Cranberry Apple Puff Pastry Tarts
- 2 sheet Pepperidge Farm Puff Pastry Sheets, thawed
- 12 ounce whole berry cranberry sauce
- 2 apples, any type, thinly sliced
- 1 large egg, lightly beaten
- 1/3 cup granulated sugar
- whipped cream, optional, for topping
- powdered sugar, optional, for topping
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.
- Unfold a Puff Pastry Sheet on a lightly floured surface. Cut Puff Pastry Sheet into 6 rectangles (once along the folds, then once down the middle - use the above video as an example.) Repeat step for the second Puff Pastry Sheet.
- Using a knife, score a border around each rectangle, about 2/3 - 1/2 inch from the edge, then use a fork to poke a few holes in the center of each Puff Pastry rectangle.
- Arrange cut Puff Pastry on prepared baking sheet and add fillings inside the edges that were scored into the dough. Each Puff Pastry should have 2-4 tablespoons of cranberry sauce followed by 2-3 apple slices. Brush the egg wash (beaten egg) along the exposed edge of the Puff Pastry squares. Finish by topping each Puff Pastry with 1-2 tablespoons of sugar, to taste.
- Bake tarts for 18-20 minutes or until the puffed edges turn a rich golden brown.
- Serve puff pastries immediately with whipped cream and powdered sugar, if desired.
I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.