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!
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.
Heat the oven to 350°F.
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.
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.
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)
Spread about 1/2 of pumpkin filling over puff pastry, without overfilling the edges.
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.
Bake for 30 to 40 minutes, until the center is almost set.
Cool puff tarts completely before assembly (before you add chocolate bugs)
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).