Individual Apple Rum Raisin Tartlets
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Individual Apple Rum Raisin Tartlets
  Apple    Rum    Raisins  
Last updated 6/12/2012 12:58:53 AM. Recipe ID 21735. Report a problem with this recipe.
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      Title: Individual apple rum raisin tartlets
 Categories: Toohot
      Yield: 4 Servings
 
      1    Recipe Flaky Sweet Pastry
    1/2 c  Raisins
    1/4 c  Rum
      4    Granny Smith or other firm
           Tart apples
      4 tb Unsalted butter
    1/4 c  Granulated sugar
    1/2 ts Cinnamon
    1/8 ts Cloves
    1/2 ts Allspice
      1 tb Lime juice
      1    Egg, beaten
      1 tb Light brown sugar
 
  Remove dough from refrigerator onto a lightly floured work surface.
  Divide into four equal portions.  Shape each into a ball, then
  flatten to form disks.  Roll one disk out to a rough 6 inch circle by
  rolling out from center, lifting and turning dough, and occasionally
  flipping to prevent sticking.  Flour board as necessary. Place on
  cookie sheet lined with parchment or plastic wrap and place another
  sheet of parchment or wrap on top.  Roll out second ball of dough in
  same manner. Repeat with remaining dough. Refrigerate at least 30
  minutes, or until ready to assemble tarts. Preheat oven to 425
  degrees. Combine rum and raisins in a small saucepan and heat over
  low medium flame until rum simmers. Turn off heat and let steep while
  you prepare the apples. Peel the apples, cut them in half, and core
  them.  Cut each half into six even wedges. In a large skillet, melt
  the butter over medium high heat. When it has stopped foaming, add
  the apples and toss well.  Sprinkle sugar, cinnamon, cloves and
  allspice over the apples and toss. Lower heat to medium and continue
  to sautJ 1015 minutes until apples are lightly browned. Add steeped
  raisins with any remaining rum, along with the lime juice, and cook
  until liquids have evaporated. Remove from the heat and let cool.
  Take dough circles out of refrigerator and place before you on the
  board. Brush each lightly with beaten egg.  Arrange 12 apple wedges
  on center of each dough round in a pinwheel pattern., leaving a 1
  inch border all around. Spoon remaining raisins over the apples. Fold
  edges of dough up over apples, in overlapping fashion.  Brush dough
  with egg wash and sprinkle apples with brown sugar. Bake until golden
  brown, about 20 minutes. Serve warm or at room temperature.
  
  




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Recipe ID 21735 (Apr 03, 2005)

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