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Prep time
20 minutes
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Cook time
35 minutes
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Serves
Four
Author Notes
We love apples and this has just the right amount of tartness and sweetness. It's so easy and uses my favorite pre-made ingredient, puffed pastry, which I always keep on hand.. Your house will smell amazing! —BerryBaby
Ingredients
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2
Granny Smith apples = 2 c. sliced
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1
Pepperidge Farms pastry sheet
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1/2
Fresh lemon juice from one lemon
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1 teaspoon
Ground cinnamon
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1/4 teaspoon
Ground clove (optional)
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1 tablespoon
White granulated sugar(divided)
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1 tablespoon
Sweet butter (divided)
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1/4 cup
Dried cranberries (re-hydrated)
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Powder sugar (optional
Directions
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Prepare cookie sheet, line with parchment paper.
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Remove thawed dough (thaw overnight IN REFRIGERATOR).
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Cut into four pieces and place each piece on parchment and return to refrigerator to keep cold.
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Slice apples into 1/8-1/4" slices (your preference), place in bowl and toss with the lemon juice.
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Sprinkle in cinnamon and clove tossing to coat apples.
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Arrange apples slightly overlapping (see photo) on each pastry piece.
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Pinch the four corners to form a 'box' around the apples. The center of the sides should be pinched as well (like you would pinch a pie crust). This will keep it in 'box' shape.
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Sprinkle sugar equally over apple tarts.
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Re-hydrate cranberries in 1/2 c. water in microwave for one minute. Drain, pat dry.
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Tuck cranberries in between random pieces of apples (see photo)
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Divide butter into four pieces. Break butter into pea size pieces and dot apples. The butter will melt down into tartlets when baking.
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375 degrees for 35 minutes.
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Optional: Dust with powdered sugar
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