Rhodes: Apple Pecan Tart

Create a classic fall dessert without all the fuss.

Apple Pecan Tart
12 Rhodes™ Dinner rolls, thawed to room temperature
1/3 c. brown sugar
1 1/2 t. cinnamon, divided
1/4 t. salt
1/2 c. chopped pecans
2 medium Granny Smith apples, peeled and chopped
3 T butter, softened
1 T butter, melted
1 1/2 T sugar
vanilla ice cream, if desired

Spray counter lightly with non-stick cooking spray. Combine 4 1/2, 4 1/2, and 3 rolls into 3 separate balls. Flatten each ball into a 10-inch circle. Cover with plastic wrap and let rest for 10 to 15 minutes. Combine brown sugar, 1 teaspoon cinnamon, salt, pecans, apple and softened butter. Place one of the larger dough circles in the bottom of a 9-10 inch sprayed round pan. Spread half of the filling on the dough leaving a 1/2- inch border around the outside of the circle. Lay the smallest dough circle on top of the filling. spread the rest of the filling on top of that piece of dough and cover with last piece of dough. Press around the edge to seal the dough together. Combine the remaining cinnamon and sugar together. Brush top of tart with melted butter and sprinkle with cinnamon sugar. Cut a few vents in the top crust. Bake at 375°F 20-25 minutes. Serve warm with vanilla ice cream, if desired.


Add comment