Festive, orange-scented apple tartlets, laced with rum.

Apple Rum Tartlets

1/4 cup (1/2 stick) butter or margarine
8 cups (6 to 8) Fuji or Granny Smith apples, peeled, cored, and thinly sliced
1/4 cup granulated sugar
2 tablespoons grated orange zest
1/4 teaspoon ground cinnamon
1/4 cup light rum
5 teaspoons cornstarch
16 (3-inch) baked tartlet shells
Mint leaves (optional)

1. In large skillet, melt butter over medium heat. Add apples, sugar, 1 tablespoon orange zest, and the cinnamon. Simmer 15 to 20 minutes or until apples are just tender. Reserve about 2 cups of apple slices to garnish tops of tarts. Cook remaining apple mixture until slices are very soft.
2. Blend rum and cornstarch; stir into soft apple mixture. Cook and stir until mixture boils and thickens. Cool completely.
3. To serve, spoon soft apple mixture into tart let shells. Fan some reserved apple slices on top of each tart let. Garnish with remaining orange zest, and, if desired, mint leaves.

Makes 16 servings.

Per Serving: Protein: 3g; Fat: 16g; Carbohydrate: 30g; Fiber: 2g; Sodium: 300mg; Cholesterol: 8mg; Calories: 332.

Recipe provided courtesy of Washington Apple Commission.