Heat oven 400F.
2 ungreased 8 -9 inch square baking pans.
In a bowl, stir pie filling and cranberries together; separate mixture into 8 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 1 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.
With the tip of a sharp knife make 2 or 3 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.