Try this elegant apple and cranberry tart

This is a beautiful pastry that you will find very easy to make.

The filling can be modified to use whatever you have on hand or what you might prefer. 

To begin, bring two rolls of puff pastry to room temperature. Buy the one in the pink packaging in the dairy case.

Once the rolls are room-temperature, roll one out flat onto a baking sheet lined with parchment paper.

Sprinkle the rolled-out pastry with sweetener — honey, Splenda, sugar, whatever you have or prefer.

Slice a stick of salted butter into thin slices and place half over the sweetened, rolled-out pastry.

Set aside.

Using whatever apples you have or prefer, wash and peel five of them — maybe six of them if they are small. 

Cut them into even slices and place them in a spiral onto the pastry or place them in a pile for a more rustic look.

Sprinkle 1/4 cup of dried cranberries over the apples.

Sprinkle with 1/3 cup of the sweetener of your choice.

Place the remaining 1/2 stick of butter slices over the apples.

Roll out and place the second sheet of puff pastry over the apple mixture.

Use your fingers to pinch the two pieces of pastry together around the edge.

Using a fork, poke holes in the top layer of pastry to let steam out, ensuring a crunchy end result.

Spray the surface of the tart with vegetable oil spray and sprinkle lightly with cinnamon and sugar.

Place in a preheated 350-degree oven for about 35 minutes. Keep an eye on it, as it can burn easily and all ovens vary.

If you choose to use another filling, just be sure to use one that is not watery, as it will make your tart soggy.  Nobody likes a soggy tart!

Once removed from the oven, set it aside for about 15 minutes, then remove with two heavy, large spatulas to a serving platter.

Sprinkle again with powdered sugar if desired. This is a beautiful, rustic tart that you can cut apart with a pie server or pizza cutter before presentation or slice apart in a more elegant manner in front of your guests. It is beautiful to see the tart in its entirety before serving.

I think a tart looks best on an antique or modern clear-glass cake stand.

I made a tart this summer from figs that was truly gorgeous and photo-worthy.

Just a handful of halved figs with walnuts and creme fraiche is truly beautiful. Nature provides the most delicious and artistic of all ingredients.

I hope you will make this during the fall and holidays, as it is a simple dessert that looks special and can be tailored to suit what you prefer or have on hand.