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Quick Apple Cranberry Compote Tart

  • Author: Michelle Burns
  • Total Time: 25 minutes
  • Yield: 8 tarts 1x


These are quick and easy and will keep for several days. Great for parties and dinners




  • 2 medium apples (we use apples that are too old to eat but still have some flavor), small dice
  • 1 Tbs butter
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 pinch salt
  • squeeze lemon juice

1 tube Crescent rolls, seams sealed and cut into 8 squares



  • Melt the butter in a medium saucepan
  • Add the apple and cook 1-2 minutes, stirring to coat the apple
  • Add the cranberries and cook until apple just begins to soften.
  • Add the brown sugar, cinnamon, salt, and lemon juice and cook until cranberries are soft and apples are tender but still retain a small amount of bite.
  • Add the pecans, stir to mix well and turn off heat


  • Lightly oil a standard muffin tin (8 muffins)
  • Line each muffin spot with a piece of crescent roll.
  • Make sure to shape it to the muffin spot and seal any seams or crack
  • Divide the compote mixture into each muffin spot
  • Brush the edges of the dough with milk or butter
  • Bake at 350º F for 8-10 minutes (depending on your oven)
  • Remove and allow to cool before eating.
  • Top with whipped cream or ice cream


Source:  Sherry Scott

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1 tart
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