Puff Pastry Apple Tart & Apple Cranberry Jelly Puff Pastry Cases

• Vegetarian

• Produce

  • 6 oz Cranberries, fresh
  • 5 Honeycrisp apple

• Condiments

  • 1 tsp Vanilla paste

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 3 tbsp Powdered sugar
  • 13 tsp Sugar
  • 1/2 tsp Vanilla extract
  • 1/2 cup Whipped cream

• Bread & Baked Goods

  • 2 sheet Puff pastry

• Dairy

  • 4 tbsp Butter
  • 1 tsp Milk

Found on bakeitwithlove.com

Description

Directions

• Preheat your oven to 400 degrees F (205 degrees C) and grease or line your baking sheet with parchment paper.
• On a lightly floured surface, roll out one thawed Puff Pastry Sheet so that it is smooth and flat and no more than 1/4 inch in thickness. Transfer to a greased or parchment paper lined baking sheet.
• Slice rinsed honeycrisp apples leaving the skins on, making sure that the slices are relatively close in size for even baking. Arrange the apple slices on the Puff Pastry Sheet and poke around them with the tines of a fork to prevent the puff pastry from rising between the apples.
• Sprinkle the sugar over the apple slices, then top with thinly sliced butter. Place in your preheated oven and bake halfway (15 minutes). Pull the tart out of the oven and use your fork to burst any bubbles that may have formed in the puff pastry as it bakes.
• Return to the oven and bake an additional 15 minutes, or until the apple slices are all tender and the puff pastry is golden brown. Remove from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a cutting board to cut into bite size servings or larger.
• If desired, mix the 2 Tbsp of confectioners sugar with vanilla extract and milk and drizzle over cut apple tart pieces. Dust with another Tbsp of confectioners sugar for additional garnish.
• Preheat your oven to 400 degrees F (205 degrees C) and grease or line your baking sheet with parchment paper.
• Slice and cut 2 rinsed honeycrisp apples and cook them over medium high heat in a skillet or frying pan with 2 Tbsp of butter. Add the cranberries, sugar, vanilla paste, and cinnamon. Allow the jelly to simmer down for about 15 minutes, or until thickened and not runny. Remove from heat and allow to cool.
• On a lightly floured surface, roll out one thawed Puff Pastry Sheet so that it is smooth and flat and no more than 1/4 inch in thickness. Roll the Puff Pastry Sheet out into as much of a square shape as possible, then cut 4 large 4-5 inch squares out of the Puff Pastry Sheet using a sharp paring knife.
• Using your sharp paring knife, cut a smaller box within each puff pastry square with about a 1/2 inch border. Cross the corners of the outer square over/under each other and press down along the edges of the smaller box creating a frame.
• Once the boxes and frames are made, use the paring knife again to cut a half depth box inside the boxed frame. Transfer to your prepared baking sheet and bake for about 25 minutes or until a nice golden brown (start checking at the 15-20 minute mark). Remove when fully baked and transfer to a cooling rack or cutting board.
• Cut the boxed square center out to use as a lid later, set aside. Fill each puff pastry case with the apple cranberry jelly then top with a large dollop of whipped cream and set the puff pastry lid on the top. Dust with confectioners sugar for additional garnish, if desired.