Cranberry Apple Tarts with Brandied Cream

Cranberry Apple Tarts with Brandied Cream IMAGE Author: Canadian Living Credits: Cranberry Apple Tarts with Brandied Cream IMAGE

Get in the holiday spirit with this festive (and easy!) dessert that you can make ahead and assemble before serving.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

  • 7 cups thinly sliced cored peeled sweet baking apples such as Gala (about 5 large)
  • 1 bag (about 340 g) cranberries
  • 1 1/3 cup granulated sugar
  • 1/2 cup apple cider
  • 1/2 cup apple juice
  • 1/3 cup all-purpose flour
  • 1 tablespoon vanilla
  • 1 pkg frozen butter puff pastry thawed
Brandied Cream :
  • half vanilla bean
  • 1 cup whipping cream 35%
  • 2 tablespoons icing sugar
  • 1 tablespoon Calvados (apple brandy)

Method

In large bowl, toss together apples, cranberries, sugar, apple cider, flour and vanilla. Scrape into 13- x 9-inch (3 L) baking dish; cover with foil. Bake in 375 F (190 C) oven for 20 minutes. Remove foil, stir and bake, uncovered, until fruit is tender and juices are bubbly and thickened, about 20 minutes. Let cool slightly. (Make-ahead: Let cool completely. Cover and refrigerate for up to 24 hours. Reheat mixture in skillet over medium heat, stirring occasionally, before continuing with recipe.)

Meanwhile, on lightly floured work surface, unroll 1 pastry sheet. Using 4-inch (10 cm) round cookie cutter, cut out 4 rounds; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Prick pastry rounds all over with fork. Repeat with remaining pastry sheet. Top pastry rounds with a sheet of parchment paper and a baking sheet. Refrigerate until firm, about 20 minutes.

Bake between stacked baking sheets in 375 F (190 C) oven for 5 minutes. Remove top baking sheet and top layer of parchment paper; bake until slightly puffed and golden brown, 12 to 15 minutes. (Make-ahead: Let cool; store in airtight container for up to 6 hours.)

Brandied Cream: Meanwhile, using paring knife, halve vanilla bean lengthwise. Scrape seeds into bowl; discard pod or reserve for another use. Add cream, icing sugar and brandy; beat until stiff peaks form. (Make-ahead: Cover and refrigerate for up to 1 hour.)

Divide half of the apple mixture among 8 small bowls; top each with 1 pastry round. Spoon remaining apple mixture and the Brandied Cream over top.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 87 mg
  • Sugars 48 g
  • Protein 4 g
  • Calories 426.0
  • Total fat 17 g
  • Potassium 161 mg
  • Cholesterol 48 mg
  • Saturated fat 10 g
  • Total carbohydrate 67 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Cranberry Apple Tarts with Brandied Cream

Login