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  1. Step 1
    Heat oven 400F.

  2. Step 2
    2 ungreased 8 -9 inch square baking pans.

  3. Step 3
    In a bowl, stir pie filling and cranberries together; separate mixture into 8 portions.

  4. Step 4
    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.

  5. Step 5
    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.

  6. Step 6
    Repeat with remaining ingredients forming eight 4-inch square pastries.

  7. Step 7
    Arrange 4 pastries, seam side down, in each pan.

  8. Step 8
    With the tip of a sharp knife make 2 or 3 steam vents in the top of each pastry.

  9. Step 9
    Bake 20 minutes or until edges are golden brown.

  10. Step 10
    Meanwhile, in bowl, whisk cream, eggs, sugar and almond extract until blended.

  11. Step 11
    Evenly pour the cream mixture over the partially baked pastries. Sprinkle evenly with the almonds.

  12. Step 12
    Bake for 20 to 25 minutes more or until the tarts are a deep golden brown.

  13. Step 13
    Serve warm or at room temperature dusted with powdered sugar.

What others are saying about this recipe

  1. Lisa Keys says:

    easy recipe with the most delicious results.

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