Pecan, Apple and Raisin Tartlets with Rum Cream

• 2 large tart green apples (such as Granny Smith), peeled, cored, cut into 1/2-inch pieces
• 1/4 cup firmly packed golden brown sugar
• 1/4 cup raisins
• 2 tablespoons water
• 2 tablespoons dark rum
• 1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
• 4 tablespoons toasted pecans, finely chopped
• 1/2 cup chilled whipping cream
• 1 tablespoon powdered sugar

1. Combine apples, brown sugar, raisins, water and 1 tablespoon rum in heavy medium saucepan.
2. Cover and cook over medium heat until apples are tender, stirring until occasionally, about 15 minutes.
3. Cool apple mixture completely.
4. Preheat oven to 400F.
5. Roll out pastry to 10-inch square.
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. Press 1 tablespoon pecans in center of each round, leaving border.
8. Transfer rounds to baking sheet.
9. Spoon 1/4 of apple mixture onto each round, leaving 1/2-inch border.
10. Bake tartlets until brown on bottom and puffed at edges, about 20 minutes.
11. Let cool 15 minutes.
12. Beat cream, powdered sugar and remaining 1 tablespoon rum in medium bowl until stiff peaks form.
13. Serve tartlets with rum cream.

green apples, golden brown sugar, raisins, water, dark rum, pastry, pecans, chilled whipping cream, powdered sugar

Taken from www.epicurious.com/recipes/food/views/pecan-apple-and-raisin-tartlets-with-rum-cream-928 (may not work)