Every bite of these tarts is a reminder of the bounty of our province, and the perfect finish to an autumn gathering. The recipe was inspired by family gatherings at the den Haan family farm in Alliston, Ontario.
Recipe developed by Chef & Professional Home Economist Emily Richards in collaboration with the den Haan family.
In a non-stick skillet, melt butter over medium heat. Cook apples, sugar and cinnamon, stirring for about 8 minutes or until softened but still firm. Stir in flour and cook, stirring for 1 minute. Stir in cranberries and set aside.
Preheat oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
Unroll pastry sheets and cut out eight 4-inch (10 cm) circles. Reserve any remaining pastry for another use. Place on prepared pan. Top each with some of the apple mixture.
Crumble: In a small bowl, combine flour, sugar and butter until crumbly and sprinkle over top of fruit. Bake for about 15 minutes or until pastry is golden. Let cool slightly.
Maple Whipped Cream: In a bowl, beat together whipping cream and maple syrup until stiff peaks form. Spoon generous dollops onto tarts to serve.