Drunken Apple Pumpkin Tarts Makes 6 small tarts
1 frozen puff pastry sheet (usually there’s 1 per pack)
For the apples: 3 small apples (use something juicy and sturdy like pink lad ¼ cup bourbon ¼ cup brown sugar ¼ cup maple syrup 2 tbsp butter Pinch of sal
For the pumpkin custard: 16 oz pumpkin purée (you can use canned if short on time) ½ cup condensed milk 1 tsp ground cinnamon ½ tsp ground nutmeg 3 large eggs
Icing sugar and toasted pecans to garnish (or ice cream)
Thaw the pastry in the fridge for a couple hours. While the pastry is thawing, make the apples. Start by preheating the oven to 400F. Cut the apples in half and core them with a melon baller or spoon, mix the bourbon, brown sugar, and maple syrup then pour liquid into a small baking dish (small enough to fit the apples). Place the apples core side down onto the baking dish, break apart the butter with your fingers and scatter in pan. Bake the apples for 15-10 min until they turn slightly brown and they’re soft. Remove from the oven, take them out of the pan and save the liquid from the baking dish. Leave the oven on.
To make the pumpkin custard, place the pumpkin purée in a small sauce pan over low heat. Add the condensed milk, cinnamon and nutmeg, once warm to the touch (not boiling or simmering or you’ll have scramble eggs) add one egg at a time while whisking, continue to whisk for another 10 min until mixture warms up and starts to thicken. Remove from heat and whisk for another 2 minutes and let cool.
Take the puff pastry out of the sheet, roll onto a rectangle and cut into 6 squares. Dab the edges with egg wash and roll them in a bit to create an edge, place about 2 tbsp of the pumpkin custard, sprinkle edges with brown sugar and bake for 10 min at 400F, then lower the temp to 350F and bake for another 10-15 minutes until golden brown and crispy. Note: work fast to keep the dough cold, if needed refrigerate in between steps to keep it cool.
Add half a baked apple to each little tart, sprinkle with icing sugar and toasted pecans and serve warm.
Thanks to West Elm's Blog Front+Main for recipe.