After a big family meal like Thanksgiving it can be hard to even think about cooking again. . .
. . . but then there are all those leftovers. . .
. . . just waiting for a new. . .
. . . transformation. . .
. . . that is well worth the 30 minutes it takes to put together. Here's a quick little recipe for that leftover cranberry sauce you probably have on hand right now.
Cranberry, Apple + Pear Tart
- one sheet puff pastry
- 1 cup left over cranberry sauce*
- 1-2 apples
- 1-2 pears
- 1 tablespoon sugar
- lemon zest
- egg yolk (optional)
- confectioners sugar for dusting
* if you don't happen to have any cranberry sauce left over, but you do have cranberries, you can make a quick sauce with a dry pint of cranberries, 3/4 cup of water and 1/4 cup sugar. Bring to a boil and then simmer until it thickens (about 10 min).
Preheat the oven to 400.
Lay your defrosted puff pastry out on a lined baking sheet. Spread the cranberry sauce over the pastry leaving about an inch of pastry untouched around the edges.
Slice your fruit into 1/8" slices. Lay out the fruit alternating pear and apple slices back and forth.
Fold up the sides of the pastry over the edges, making sure to crimp the corners.
Grate a bit of lemon zest over the fruit and sprinkle the sugar over it as well.
mix the egg yolk with a bit of water in a separate bowl and brush the egg wash over the top of the pastry edges.
Bake for 15-20 minutes or until the pastry is puffed up and golden. Allow to cool a bit, and dust with powdered sugar before serving.
*Last time in Recipes: The Best Biscuits