Apple, Cranberry, and Rosemary Tart
The holidays are upon us! If you are looking for a quick and easy holiday dessert, look no farther. This simple puff pastry tart is not too sweet with just the right amount of holiday spirit. The hardest part of this tart is peeling and slicing the apples, so, truly, fear not and have fun.
Apple,Cranberry, and Rosemary Tart
FRUIT FILLING:
4 tart apples ( like granny smith) peeled and sliced thin
2 cups fresh cranberries
1 tablespoon finely chopped fresh rosemary
Juice of one lemon
1 teaspoon vanilla
DRY FILLING:
1/4 cup all purpose flour
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
TOPPING:
1/4 cup melted salted butter
2 tablespoons granulated sugar for sprinkling
PASTRY:
1 sheet frozen puff pastry
INSTRUCTIONS:
Preheat oven to 400°F
In small bowl, mix dry filling ingredients.
In large bowl, gently mix apples and cranberries. Toss with lemon juice, vanilla and rosemary.
Roll thawed puff pastry out into a large rectangle ( roughly 10 by 13 inch rectangle) . Transfer to a sheet pan lined with parchment paper, cut a small angle slit into each corner for easy folding. Fold over a ½-inch border on all sides. Pinch the corners.
Sprinkle dry filling mixture over the interior of the puff pastry.
Lay fruit on top. Lay fruit in a level layer over the puff pastry within the border.
Brush fruit with melted butter and sprinkle with 2 tablespoons granulated sugar.
Bake at 400°F until tart edges are golden, and fruit cooked and slightly bubbly. About 35-45 minutes.
This tart can be served warm or at room temperature, and is best the day it is baked.
On a side note: You can make this dish look very fancy by not mixing all the fruit but layering it on individually over the dry fill, then sprinkling over the vanilla, lemon and rosemary. It will make this a VERY impressive looking dessert, but, will take away the time saving aspect. Either way, it will taste lovely with very little effort.
Enjoy and happy holidays,
Irene
