Ingredients
3 large Granny Smith apples, peeled, cored and cut into 1/2 inch chunks
1/3 cup GOLDEN BLOSSOM HONEY
1/3 cup light brown sugar, packed
1/3 cup golden raisins
2 tablespoons rum
2 tablespoons water
1 sheet frozen puff pastry, thawed, according to package directions
1 cup walnuts, chopped
Whipped Cream:
3/4 cup heavy cream
1 1/2 tablespoons confectioners sugar
1/2 teaspoon vanilla
1 tablespoon rum
Honey Tips
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
Directions
In a large saucepan, heat first 6 ingredients over medium heat. Stir well. Cover pan and continue cooking about 15 minutes, until apples become translucent, stirring occasionally. Remove from heat and let cool thoroughly (may refrigerate overnight).
Preheat oven to 400°.
Spray a baking sheet with non-stick cooking spray. Open pastry sheet flat and cut into a 10 inch circle (use a tart pan or dinner plate to trace out circle). Transfer pastry to baking sheet. Spread chopped walnuts on pastry, leaving ½ inch border. Spread apple mixture evenly over walnuts, maintaining ½ inch border.
Bake approximately 20 minutes, until edges are puffed and lightly browned. Let cool.
Whipped Cream:
When ready to serve, whip heavy cream in a medium bowl until stiff peaks form. Fold in confectioners sugar, vanilla and rum. Slice tart and serve with cream.
Preheat oven to 400°.
Spray a baking sheet with non-stick cooking spray. Open pastry sheet flat and cut into a 10 inch circle (use a tart pan or dinner plate to trace out circle). Transfer pastry to baking sheet. Spread chopped walnuts on pastry, leaving ½ inch border. Spread apple mixture evenly over walnuts, maintaining ½ inch border.
Bake approximately 20 minutes, until edges are puffed and lightly browned. Let cool.
Whipped Cream:
When ready to serve, whip heavy cream in a medium bowl until stiff peaks form. Fold in confectioners sugar, vanilla and rum. Slice tart and serve with cream.
