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Pumpkin Puff Pastry Tart with Apple-Cranberry Stuffed Crust

Pumpkin Puff Pastry Tart with Apple-Cranberry Stuffed Crust

Halloween inspired delicious dessert: Pumpkin Puff Pastry Tart with Apple-Cranberry Stuffed Crust.  You can further decorate this tart with chocolate bugs, puff pastry wizard hats, and puff pastry apple and pear mummies.  I provide tutorial for how to make all this!  

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 people
Calories 208 kcal

Ingredients

Pumpkin Tart Filling:

  • 4 oz cream cheese , softened
  • 8 oz pumpkin puree
  • 1 egg
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter , softened
  • 1/4 cup sugar

Stuffed Puff Pastry Crust:

  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 apple , cored and peeled
  • 2 tablespoons brown sugar
  • 1/4 cup dried cranberries
  • 1 egg for egg wash
  • 2 tablespoons sugar for sprinkling

Instructions

Pumpkin Filling:

  1. In a medium size bowl, beat softened cream cheese and pumpkin. Add the egg, vanilla, cinnamon, nutmeg, softened butter and sugar and continue beating until smooth and creamy.  Set aside. 

Stuffed Puff Pastry Crust:

  1. Heat the oven to 350°F. 

  2. Chop 1/2 apple finely and mix with 2 tablespoons brown sugar. Let the mixture sit until apples get nice and juicy. Add cranberries and mix. In a separate small container, whisk 1 egg with a fork for egg wash.

  3. Line baking sheet with parchment paper. Unfold 1 pastry sheet on parchment paper. Using a pie pan as a template (I used a pie pan of 9 inches diameter – actually the pan base was 8 inches in diameter), draw gently with the knife a 9-inch (or 8 inch) circle on a pastry sheet, without cutting the pastry sheet. 

  4. By drawing a circle, you will have extra edges beyond that circle. In a thin line, place chopped apples and cranberries along the drawn circle line around the edges of the pastry circle. Fold the edges of the pastry sheet over to enclose apples and cranberries and press to seal. Brush the seam and edges of pastry with egg wash. Sprinkle sugar over the edges of the puff pastry.  (Refer to the photos above this recipe box)

  5. Spread about 1/2 of pumpkin filling over puff pastry, without overfilling the edges.   

  6. In a similar manner, create smaller shapes from the second puff pastry sheet, such as smaller circles or rectangles.  Stuff the edges of these smaller tarts in the similar manner with remaining chopped apples and cranberries.  

  7. Bake for 30 to 40 minutes, until the center is almost set.

  8. Cool puff tarts completely before assembly (before you add chocolate bugs)

Recipe Notes

The pumpkin filling for this recipe was inspired by a part of recipe by Paula Deen published on SeriousEats.com (the portion about pumpkin filling)

Nutrition Facts
Pumpkin Puff Pastry Tart with Apple-Cranberry Stuffed Crust
Amount Per Serving
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 27mg9%
Sodium 101mg4%
Potassium 61mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 1920IU38%
Vitamin C 0.9mg1%
Calcium 15mg2%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.