Pecan, Apple and Raisin Tartlets with Rum Cream

1. 1

   Combine apples, brown sugar, raisins, water and 1 tablespoon rum in heavy medium saucepan.

2. 2

   Cover and cook over medium heat until apples are tender, stirring until occasionally, about 15 minutes.

3. 3

   Cool apple mixture completely.

4. 4

   Preheat oven to 400F.

5. 5

   Roll out pastry to 10-inch square.

6. 6

   Cut out four 4 1/2-inch pastry rounds, using 1-pound coffee can or individual tart pan bottom as guide (reserve remaining pastry for another use).

7. 7

   Press 1 tablespoon pecans in center of each round, leaving border.

8. 8

   Transfer rounds to baking sheet.

9. 9

   Spoon 1/4 of apple mixture onto each round, leaving 1/2-inch border.

10. 10

    Bake tartlets until brown on bottom and puffed at edges, about 20 minutes.

11. 11

    Let cool 15 minutes.

12. 12

    Beat cream, powdered sugar and remaining 1 tablespoon rum in medium bowl until stiff peaks form.

13. 13

    Serve tartlets with rum cream.

* Per serving · 4 servings · Values may vary.