Cranberry Apple Pastry Tarts


This Christmas-y tart is so easy and so good! It uses frozen puff pastry, high quality cranberry sauce, fresh apples and fresh cranberries.

It's a unique holiday dessert and the cranberries add a semi-tart twist to traditional apple pie.  I used store-bought puff pastry which is so buttery and good. Oh, and it's easy!! Making puff pastry from scratch is not child's play, but this tart is!

Cranberry and Apple Pastry Tart

Makes 2, Serves 8 in all


1 box of prepared puff pastry dough

4 tablespoons high-quality cranberry sauce

3 large apples, peeled, cored and thinly sliced

1/4 cup fresh cranberries

1/4 cup sugar

2 tablespoons unsalted butter cut into pieces

1 egg lightly beaten

sugar, for sprinkling (coarse sugar preferred)


Thaw out the puff pastry dough overnight. Preheat the oven to 425 F.  Roll out the dough to a large rectangle. Cut in half to form two equal squares. Prick all over with a fork. Transfer the dough to a parchment paper-lined baking sheet.

Place the peeled and sliced apples in a bowl with fresh cranberries. Stir in the sugar and coat the apples and cranberries with the sugar.

Spread two tablespoons of high-quality cranberry sauce in the center of each square. Add the sugar-coated apples and cranberries to the center of each square. Dot the tops of the fruit with the butter.

Add one teaspoon of water to the egg and whisk until combined. Brush the egg wash over the exposed dough. Fold the dough over the fruit, leaving the center of the fruit exposed. Brush the egg wash over the dough. Generously sprinkle with sugar. Freeze for ten minutes.

Bake in the oven for 25 minutes. Reduce the temperature to 350 F and bake for another 25 minutes until browned and bubbly. Remove from the oven and allow to cool for five minutes. Slice and serve immediately with ice cream.