crème brûlée apple tart

There’s nothing quite like apple season in the fall in the Northeast. We have our pick of the freshest right off of trees at neighboring farms. But if you cannot quite make it to your local apple farm, here’s a seasonal recipe that only requires a quick trip to the market.

1 (21 oz) can premium apple pie filling
¼ cup fresh or frozen cranberries, chopped
1 (17.3 oz) package puff pastry sheets, thawed
1 cup heavy cream
2 eggs
1 cup sugar
2 teaspoons almond extract
2/3 cup sliced almonds
powdered sugar

Heat oven to 400°F.
In a bowl, stir pie filling and cranberries together; separate mixture into eight portions. Lightly flour a work surface. Roll each puff pastry sheet into a 12-inch square. Using a sharp knife cut each square into four 6-inch squares. Working with one square at a time, place a portion of apple filling in center of square. Lightly brush edges with some water. Bring corners of pastry up and over center of filling, enveloping filling inside. Press gently to seal. Repeat with remaining ingredients forming eight 4-inch square pastries.
Arrange 4 pastries, seam side down, in each pan (using two ungreased 8-9 inch square baking pans). With the tip of a sharp knife make two or three steam vents in the top of each pastry.
Bake 20 minutes or until edges are golden brown. Meanwhile, in bowl, whisk cream, eggs, sugar and almond extract until blended. Evenly pour the cream mixture over the partially baked pastries. Sprinkle evenly with the almonds.
Bake for 20 to 25 minutes more or until the tarts are a deep golden brown. Serve warm or at room temperature dusted with powdered sugar. Serves 8.

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