Puff Pastry Apple Tart with Sugared Cranberries
A favorite, and really easy to make because I use store-bought puff pastry (I like Trader Joe’s).
Serves 10-12
1 package frozen puff pastry, thawed according to package instructions
1⁄4 c sugar
6-8 medium apples, peeled, halved, and cored
4 T unsalted butter, cold, diced
1⁄4 c marmalade or apricot jam, sieved
Make sugared cranberries.
Line a sheet pan with parchment. Unfold thawed pastry on a lightly floured work surface. Roll each piece gently to enlarge the rectangle to half the size of the sheet pan. Place both pieces of pastry onto the parchment lined pan, edges touching. Refrigerate while you prepare the apples.
For apples, place each half flat side down on a cutting board and slice thinly, about 1⁄8” thick.
Meanwhile, position a rack in the lower third of the oven and preheat to 400°F.
Arrange overlapping apple slices diagonally across the middle of the pastry and then continue this pattern of diagonal rows until the pastry is covered. Sprinkle apples with sugar and dot with butter. Bake tart until pastry is a deep golden brown at the edges and the apples begin to brown, about 40 minutes. Distribute 1⁄4 cup sugared cranberries over the apples and return the tart to the oven for another 10-15 minutes. Remove from the oven. Heat the jam in a microwave and brush over tart for shine. Use a spatula to loosen tart from parchment and transfer pan to a wire rack to cool slightly.
Cut warm tart into squares using a pizza cutter or large knife. Serve with vanilla ice cream, whipped cream, or crème fraîche.
Sugared Cranberries
3⁄4 c granulated sugar
1 c fresh cranberries
In a small saucepan, boil 1⁄2 cup sugar and 1⁄2 cup water until sugar has melted. Add cranberries. Return mixture to the boil, then lower the heat to a simmer for about 2 minutes. Remove from the heat and cool completely. Using a slotted spoon or spider, remove cranberries to a wire rack placed over a piece of parchment. Let dry until just sticky, 30 minutes. Toss with the remaining 1⁄4 cup of sugar. Let dry thoroughly. Can be stored airtight at room temperature for 3 days. Strain remaining syrup and refrigerate, and use this simple syrup for cocktails or another use.