Ingredients
Scale
- 2 sheets of puff pastry (17.3oz, cut into 12 rectangles)
- 1 egg yolk + 1 tsp water
**Cranberry Filling:**
- 2 cups fresh cranberries
- â…” cup maple syrup
- â…“ cup freshly squeezed orange juice
- 2 tsp orange zest
- 1 tsp vanilla extract
- Optional: ½ tsp cinnamon
**Cranberry Glaze:**
- 1/2 cup powdered sugar (sifted)
- 2 tbsp leftover compote (pressed through a sieve)
- ~1 tbsp milk
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- For the filling, toss cranberries, maple syrup, orange juice, zest, and vanilla into a small saucepan over medium heat. Stir and bring to a simmer. Reduce heat to low, let it simmer for 10-12 minutes until it thickens. Remove from heat and let it cool completely.
- Lay out 6 puff pastry rectangles on a baking sheet. Spread the filling among the 6 rectangles. Top with the remaining puff pastry sheets and use a fork to seal the edges. Cut two small slits in the top of each tart. Brush with the egg wash.
- Bake for 20-22 minutes until they turn a beautiful golden brown. Allow them to cool, then whisk together all the glaze ingredients and drizzle it on top.