Easy Pumpkin Apple Puff Pastry Thanksgiving Dessert Tart
A buttery maple syrup drizzle and toasty pecans add tasty little touches to this easy puff pastry tart you can make as a rustic and delicious Thanksgiving dessert.
Ingredients
- 3 large Apples - I used Fuji Apples
- 1 sheet Frozen Puff Pastry - Thawed
- 1 tbsp White Sugar
- 1 tsp Ground Cinnamon
- 2 tsp Fresh Lemon Juice
For The Pumpkin Mascarpone Filling
- 1/3 cup Mascarpone Cheese
- 3 tbsp Pumpkin Puree
- 1 tbsp Brown Sugar
- 2 tbsp White Sugar
- 1 tbsp All Purpose Flour
- 1 Egg
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Clove
- 1/8 pinch Salt
For The Maple Pecan Topping
- 3/4 cup Chopped Pecans - add to this any dried fruit, if using
- 2 tbsp Melted Butter - I used unsalted butter
- 2 tbsp Pure Maple Syrup
Instructions
- Pre-heat your oven to 400 degrees. On a floured surface, roll out your puff pastry into a 14 by 11 inch rectangle. Transfer to a baking sheet lined with parchment paper and place back in the refrigerator to keep cold while you prepare the apples.
- Peel, core, and slice your apples then place them in a large bowl. Toss in the cinnamon, sugar, and fresh lemon juice. Toss the apples in the bowl until all pieces are evenly coated in cinnamon sugar. Set aside.
- In a food processor, combine mascarpone cheese, pumpkin puree, brown sugar, white sugar, egg, flour, cinnamon, ground ginger, ground clove, and salt. Pulse until combined into a creamy spreadable paste.
- Remove baking sheet with the puff pastry from the fridge and spread the mascarpone pumpkin puree onto the pastry using a spatula. Spread in an even layer leaving a 1 inch border all around.
- Now top the pumpkin puree spread with the sliced cinnamon sugar apples. Gently fold the border we left on the puff pastry sheet over the apples to create a seal all around the edges of the apple tart. Dip your fingers in a little water to seal and press down corners where necessary. Place the apple tart back in the fridge to chill one last time while you prepare the maple pecan topping.
- Combine maple syrup and melted butter in a medium bowl. Toss in the chopped pecans (and any dried fruits, if using) and stir to coat all the nuts. Using your fingers, sprinkle the coated chopped pecans in an even layer over the apple tart leaving the juices behind in the bowl.
- Dip a pastry brush in the juices left behind in the bowl and brush the edges of the tart all around. Drizzle any remaining juices over the top of the apple tart.
- Bake in a 400 degree oven for 25 to 30 minutes or until fruit is tender and the puff pastry crust is puffy and golden all around. Serve warm.
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