Mini Cranberry-Apple Tarts - In My Hurry-Up Puff Pastry

I know it's easier to make one big tart, but I just have a "thing" about minis or individual tarts. These Mini Cranberry Apple Tarts can be made with any pastry, even store-bought frozen puff pastry, but I would encourage you to give my Hurry-Up Ruff Puff Pastry recipe a try.

These are meant to look a bit rustic, so you can free-form the tarts or, as I did with these, use crumpet rings. One always feels so clever to think of another way to use something that sees so little action as crumpet rings (Crumpets and English Muffins).

Just look at those flaky layers. And you can get them with less work and less fat than you think. It's so good, Mr Delightful has requested it for the next pie I make. With summer on its way, it will be Fruit Pie Season before we know it.

Summer fruit is the only thing I like about summer! Can't wait for the peaches, nectarines, plums, apricots, cherries, watermelon ... In the meantime, I'm having fun with apples and everything else that is in season now. 

What are your favorite fruits and fruit desserts?

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Mini Cranberry-Apple Tarts

(Makes 4)

The Filling

1 1/4 pounds (20 ounces/567 grams) Granny Smith apples

1 tablespoon (15 ml) fresh lemon juice
1/3 cup (2.33 ounces/66 grams) sugar
1 tablespoon (9 grams) flour
1/2 teaspoon cinnamon
Pinch salt
1/2 cup dried cranberries
1/4 cup (2 fluid ounces/59 ml) water
2 tablespoons (1 ounce/28 grams) unsalted butter

The Pastry

1/2 recipe Ruff Puff pastry (freeze half for another day)
1 tablespoon milk
1 1/2 teaspoons sugar mixed with 1/4 teaspoon cinnamon

1 Peel, quarter and core apples. Cut each quarter into quarters lengthwise and into 1/4-inch-thick slices. You should have 3 cups. Put in a 2-quart saucepan. Stir in lemon juice to keep apples from turning brown.

2 In small bowl, stir together sugar, flour, cinnamon and salt. Stir in dried cranberries, separating any that are clumped together.

3 Pour dry mixture over apples in saucepan; stir to coat. Stir in water and butter. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer until apples are starting to get tender and liquid is thickened and reduced, about 10 minutes (5 minutes covered, 5 minutes uncovered), stirring frequently. You should have about 2 1/2 cups. Set aside to cool; cover and refrigerate until ready to use.

4 Spray 4 crumpet rings with cooking spray and set them on a parchment-lined quarter sheet pan. If you don't have crumpet rings, you can just make free-form tarts.

5 Roll the puff pastry into a 14-inch (trimmed measurement) square. Cut the dough into four 7-inch circles, and fit the circles into the crumpet rings, leaving an overhang of dough. Put about a 1/2-cup portion of filling in the center of each.

Note: The pastry should be about 1/8-inch thick. You can cut out three and re-roll the scraps for the fourth; it will be every bit as good as the others.

6 Fold the overhanging pastry in toward the middle, leaving the center open. Brush with milk and sprinkle with cinnamon-sugar. Or do an egg wash, if you prefer, with an egg beaten with a tablespoon of water. Cover and refrigerate for 15 minutes while oven preheats to 425F/220C/Gas7. Or refrigerate for several hours and bake just before serving. 

7 Bake for about 20 to 25 minutes, or until golden brown. Let cool for at least 10 minutes before serving. Serve warm or at room temperature.

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