A simple Martha Stewart dessert recipe is a rustic apple tart, people can make this recipe quickly with frozen puff pastry. Sweet potato cheesecake squares are a tasty Thanksgiving desert.
To make a rustic apple tart, unpack one sheet of frozen puff pastry, roll out the folded sheet until it becomes an 8-by-14-inch rectangle, place it on a large baking sheet, and freeze it. Peel the skin off three Granny Smith apples, cut them into 1/4-inch thick slices, transfer them to a bowl, and mix them with 1/3 cup of sugar. Mix one large egg yolk with 1 teaspoon of water, brush it on the pastry, and then arrange apple slices on the pastry. Place some butter on top, and bake the tart at 375 F for about 20 minutes. Mix 2 tablespoons of apple jelly with 1 tablespoon of water, heat it in the microwave, and brush the mixture on apples.
To make sweet potato cheesecake squares, bake two medium sweet potatoes at 375 F for 1 hour, peel them, and mash them using a fork. Ground 18 graham crackers in a food processor, add 1/3 cup of sugar, 1 stick of melted butter, 1/4 teaspoon of salt to the crackers, and mix everything in the food processor. Place the crust into a baking dish, and bake it for about 12 minutes at 375 F. Place sweet potatoes, 3 tablespoons of melted butter, 1 1/2 cups of ricotta, 1/2 cup of Greek yogurt into the food processor. Add 4 large eggs and 2/3 cup of sugar, mix everything, transfer the mixture to the crust, and bake it at 325 F for about 30 minutes.