Apple/Pear Tart with Drunken Raisins

A while ago, I purchased frozen pastry dough with the intention of making a strawberry shortcake.  I ended up eating all the strawberries before I could actually make it, so the poor dough had been neglected and chilling (literally… hah) in my freezer for weeks. 

Recently, school has been selfishly consuming my time, so I figured I’d bake to bring a little sunshine back into my life :)  

I stumbled upon a simple apple puff pastry recipe by PioneerWoman a while ago and I recalled that it only called for 4 ingredients: apples, brown sugar, lemon, and frozen puff pastry dough. So simple!

I tweaked the measurements for the recipe a bit and added a bit of extra “fun” by throwing in some cognac soaked raisins.   

You can really make this with any fruit. I tried apples and pears because that’s what I had in the fridge, but feel free to experiment! 

Apple/Pear Tart with Drunken Raisins

Prep / working time = 15 minutes

Cook time = 20 minutes

Ingredients:

• 1 sheet of frozen puffed pastry (preferably DuFour)
• 3 apples
• ¾ cup brown sugar
• juice from half a lemon
• ½ cup raisins 
• 2 tablespoons of booze (rum or cognac)

Instructions:

• defrost pastry dough (as instructed on package) and place on baking sheet sprayed with non-stick spray
• preheat oven to 415F
• soak raisins in booze (you can do this overnight for more kick)
• slice fruit (about 1/8 inch thick)
• combine fruit, raisins, brown sugar, and lemon juice
• arrange on pastry (shingling or overlapping as you go)
• bake for 18-20 minutes

Finished pastry should be golden brown and perfectly puffed at the edges. 

Serve with whipped cream, ice-cream, or just plain :).

Now, excuse me as I devour the rest of my left-over pastries.