Need an easy, impressive fall dessert?
I was shocked how little time and effort were required to make these little rounds of harvest bliss. In fact, I had the ingredients on hand for over two weeks before I finally capitalized on an opportunity to deliver them to my table top. And now, in hindsight? I wonder why I didn’t make them earlier.
(Okay, to be honest I have the ingredients on hand again. My intention is to make this dessert again so I can snap a much lovelier photo, but alas I am procrastinating again. And why should you have to wait for this recipe? I will sub a prettier photo soon. Or you can send me yours!).
We had guests pop over for a quick visit on a weeknight. I thought it would be a nice touch to provide dessert beyond the coffee and chocolates, so I pulled out some frozen puff pastry (key shortcut: look for the box Pepperidge farms that already comes in six individual rounds or ’shells’). One box serves 6—how easy this would be if I had to serve 12 or even 24?!
With the holidays coming, it is nice to have such a dessert in your arsenal.
Individual Pecan Apple Tarts with Rum Cream
2 large green tart apples
1/4 cup packed brown sugar
1/4 cup raisins
2 T water
2 T dark rum
puff pastry (1 sheet or 6 tart rounds), thawed
4 T toasted, chopped pecans
1/2 cup chilled whipping cream
1 tsp sugar
Combine apples (cored, peeled and chopped into 1/2 inch pieces), sugar, raisins, water and 1 T Rum in small saucepan; cover and cook over medium heat 15 minutes (stir a bit). Let cool. Preheat oven to 400; roll pastry into 4 1/2 inch rounds (cut if using pastry sheet; for pastry rounds, just roll out to 4 1/2 inches). Press 1 T pecans into center of each round, leaving border. Spoon apple mixture onto each round, leaving 1/2 inch border. Bake 20 minutes. Meanwhile mix cream, 1 tsp sugar and 1 T rum until stiff peaks form. Place a dollop on each tart and serve.
Comments
They look wonderful, Janelle - I love desserts with apple!
I did a similar dessert recently that was SOOO simple (good thing too considering I had had a bit of wine before preparing them!) I crimped up the edges of the puff pastry squares just a tad and laid thin slices of pear on top. Sprinkled on a bit of cinnamon and nutmeg, then drizzled with a bit of honey and melted butter. Served them with Snoqualmie Gourmet lavender ice cream. Yum!
I always have puff pastry in my freezer — it’s one of my secret weapons for making quick fruit desserts. I’m not much of a baker, so I’m always looking for easy and impressive dessert recipes. Thanks!
That is easy and versatile–you could substitute different fillings depending on what was in your cupboard. Thanks for the simply delicious idea!
pecans? apples? rum cream? what a taste sensation. really. wonderful. i love this recipe!
Yum!!
You have all the perfect ingredients… It has to be the perfect dessert!