Autumn Tart

Autumn Tart
With the help of frozen puff pastry anyone can become a pastry chef at home. Make this cranberry and apple tart to showcase your skill or your knack for using off-the-shelf ingredients to make fantastic desserts.
Makes 6
Prep 25 m
Chill 180 m
Bake 15 - 17 m
Cook 5 m
Chill to overnight



  1. 1 of 6 Heat oven to 425 degrees F. Coat baking sheet with nonstick cooking spray.
  2. 2 of 6 Place pastry on floured work surface. Cut 1-inch strip from each long side. Brush 1-inch border of egg wash along cut sides of sheet. Lay 2 cut strips on top of brushed borders. Place on baking sheet. With fork, prick bottom of pastry all over, 1 inch apart; do not prick borders. Brush entire pastry with egg wash.
  3. 3 of 6 Bake in 425 degree F oven until nicely browned, 15 to 17 minutes. Let cool.
  4. 4 of 6 In bowl, beat together cream cheese, sugar, rind, juice and vanilla.
  5. 5 of 6 In large nonaluminum skillet, bring cider to boiling. Add apple slices; simmer 5 minutes, turning slices over halfway through cooking. Add dried cranberries for last 1 minute of cooking. Remove from heat. With slotted spoon, remove apples and dried cranberries to plate; let cool completely. Reserve cooking juices in skillet.
  6. 6 of 6 Spread cheese mixture over pastry between borders. Arrange apples and cranberries on top. Brush any remaining skillet juices over apples. Refrigerate at least 3 hours.
Nutrition Information for Autumn Tart
Servings Per Recipe: 6
Per Serving: 228 kcal cal., 4 g pro., 18 g carb., 16 g Fat, total, 42 mg chol., 9 g sat. fat, 141 mg sodium, 0 g fiber