![]() ![]() Remove pot from the heat and stir in 2 Tablespoons of butter, vanilla, nutmeg and cinnamon.Stir and continue to cook another minute until the sauce thickens. Stir the cornstarch and orange juice slurry into the cranberry sauce and pour into the cranberry sauce.In a small bowl whisk together corn starch and orange juice until smooth.Cook over medium-high stirring until apples are tender and cranberries have popped, about 8 minutes. ![]() Place diced apple, cranberries, brown sugar, salt and orange zest strips in a sauce pan.Preheat oven to 425 and line two baking sheets with parchment paper.I promise you will love the flavors of these delicious holiday tarts! Pile the tarts on a platter and dust with powdered sugar just before serving for a pretty finish. Serve cranberry apple tarts warm or at room temperature. A brush of egg wash and a sprinkle of sugar is all they need to give them a beautiful bakery finish. There is no need for perfect technique, crust crimping, or worries about shrinking because these free-form pies bake up right on a cookie sheet as is. The thing I love about tarts is how rustic their shape ends up being. Press the dough down slightly as you go to seal it together. Spoon cooled filling into the center of pie dough squares and fold the edges in towards the center, working your way around the square until all of the corners are folded in like a present. To make it easier I recommend cutting out a 4x4" square of paper and using it as a template. The most "challenging" part of this entire recipe is cutting the dough into 4" squares. For these tarts, I used Pillsbury Refrigerated pie crust and I think you will be pleasantly surprised at how buttery, flakey and delicious it turned out. Thinking about what makes a pie difficult usually comes down to the homemade crust. One of the things you (my readers) asked for recently in a holiday recipe poll on Instagram was for EASY pie recipes. For these mini pies, the filling is sweeter, thicker and definitely more dessert like than the tart sauce you are accustomed to spooning over turkey and stuffing. Cranberries, crisp apple, brown sugar, salt, cinnamon and nutmeg flavor the filling. The filling starts out very similar to a cranberry sauce, like my Spiced Pear and Cranberry Sauce, but transformed into a pie filling. With hints of cinnamon, nutmeg and orange, you will want to eat this filling with a spoon! A sprinkle of coarse sugar on the crust just before baking gives these tarts the prettiest finish and sweet crunch. Allow Pumpkin Pop Tarts to set up on the prepared cooling rack.November has arrived and that means cranberry season is upon us! I am a huge cranberry lover and these Easy Cranberry Apple Tarts would be a beautiful addition to your Thanksgiving table, Christmas dinner, or any holiday celebration all season long.Ĭranberry Apple Tarts are perfect bites of flakey crust wrapped around the most delicious sweet and tart cranberry apple filling. With a teaspoon, apply the frosting to the center of the pop tart and top with sprinkles. Mix the confectionery sugar, salt, syrup and milk to desired consistency. Frosting- Place a cooling rack on a large piece of parchment paper.Allow the Pumpkin Pop Tarts to cool completely on a rack. Bake for about 18-21 minutes, rotating halfway through the bake, until golden brown. Place another rectangle on top and crimp with a fork. Assembly- Place 1 tablespoon of pumpkin mixture in the center of half the rectangles and sprinkle a few chocolate chips (or other mix ins) over the filling Do not overfill.Place the rectangles on the prepared baking sheet. Extra crust, if any, can be re-rolled to shape. Roll out the cold pie dough and cut 4-6 rectangles from each piece. Crust- Prepare a baking sheet lined with parchment paper.Filling- Combine the pumpkin, brown sugar, extract, cinnamon, and syrup in a bowl. ![]()
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