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–+ servings

Sweet Apple Cranberry Tart

A festive puff pastry tart filled with cinnamon-spiced apples and tart cranberries, finished with crunchy nuts and sparkling turbinado sugar. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Amanda
Prep Time 25 minutes
Cook Time 45 minutes
Chill + cool time 35 minutes
Total Time 1 hour 45 minutes
Serving Size 8 slices

Equipment

  • 9-inch tart pan with removable bottom
  • Rolling Pin
  • Large mixing bowl
  • Medium saucepan
  • Measuring cups and spoons
  • sharp knife
  • cutting board
  • Fork
  • Pastry brush
  • Parchment paper
  • Cooling rack

Ingredients

  • 1 sheet puff pastry thawed
  • 1/3 cup all-purpose flour for rolling
  • 3 medium Granny Smith apples peeled, cored, and thinly sliced
  • 1 1/2 cups fresh cranberries or frozen (do not thaw)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon orange juice
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg optional but recommended
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter cut into small pieces (for dotting)
  • 1/2 cup walnuts or pecans chopped
  • 2 tablespoons turbinado sugar for sprinkling
  • 1 large egg beaten (for egg wash)

Instructions

  • Preheat the oven to 375°F (190°C). Place the tart pan on a parchment-lined baking sheet for easy transfer.
  • Lightly flour your work surface. Roll the thawed puff pastry just enough to smooth seams and slightly widen it. Press the pastry into a 9-inch tart pan, ensuring the bottom and sides are covered. Trim excess if needed.
  • Prick the bottom all over with a fork. Chill the pastry shell in the refrigerator for 15 minutes to help prevent shrinkage and keep it flaky.
  • Meanwhile, make the filling: in a large bowl, combine sliced apples and cranberries. Add sugar, cornstarch, orange juice, orange zest, cinnamon, nutmeg (if using), and salt. Toss until evenly coated. Let stand 5 minutes to get juicy.
  • Remove the chilled shell from the fridge. Arrange the fruit mixture in the tart shell, working in a spiral from the outside in for a neat look. Sprinkle the chopped nuts over the top and dot with small pieces of butter.
  • Brush exposed pastry edges with beaten egg. Sprinkle the top lightly with turbinado sugar.
  • Bake for 40–45 minutes, until the pastry is deeply golden and the apples are tender when pierced with a knife.
  • Cool in the pan for at least 20 minutes to help the filling set. Remove the tart ring, transfer to a rack, slice, and serve warm or at room temperature.

Notes

Storage: Cover and refrigerate for up to 3 days. For the crispiest crust, enjoy the day it’s baked; rewarm slices in a 325°F (165°C) oven for 8–10 minutes.
Make-ahead: You can freeze the unbaked tart shell (well-wrapped) for up to 2 months. Bake from frozen, adding about 5 minutes as needed.
Tips: Slice apples right before mixing to prevent browning. Frozen cranberries can be used straight from the freezer—just rinse and dry first.

Nutrition

Calories: 320kcal | Protein: 5g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 170mg