Butter Rum Apple Crisp Tart Recipes

BUTTERED RUM APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Lightly butter a 9x15-inch baking pan.
• Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside.
• Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg.
• Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top.
• Bake for 45 minutes or until crisp.
• Serve hot or warm with ice cream or whipped cream.

BUTTER RUM APPLE CRISP TART

Steps:

• Preheat oven to 375°F. Set aside four 4" or 5" tartlet pans or one 9" tart pan if making a single large tart.
• Make Crust Dough: In a bowl, pinch together flour, butter pieces, salt, and sugar with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
• Mix in enough of the cold water into the the dough until it comes together and forms a rough ball. If necessary, barely knead the dough just until the can come together nicely in a ball, dusting the surface with flour as you work to keep things from sticking. Don't overwork the dough or else it will become tough.
• Divide the dough ball in 4 even portions (if making smaller tarts) and then roll each into balls, and flatten into a disks. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
• Make Crisp Topping: In a medium bowl, pinch together flour, brown sugar, salt, and butter until it resembles coarse sand. Using your hands, pinch and mix in oats until oats are evenly incorporated. Set aside in fridge until ready to top tarts.
• Make Tart Filling: Place sliced apples in a large bowl. Add the melted butter and rum to apples. Stir in the brown sugar, flour, lemon juice, and optional cinnamon. Toss gently to evenly coat apples. Set aside.
• Finishing: Lightly flour a work surface. One at a time, roll out crust dough disks until large enough to place in tartlet pans (@ 7" in diameter x 1/8" thick or about 12" in diameter for large tart). Line dough into pans, pressing sides into grooves of pan. Remove excess dough edges. Dock (form little indentions) the base of the tarts with your fingertips. Repeat with remaining disks of dough if making small tartlets.
• Layer in apple filling into each tart. Divide crisp topping between the tarts. Place the tarts on a baking sheet pan.
• Bake for 40-50 minutes (or about 60 minutes if baking a larger 9" tart) or until crust and topping are a nice golden brown. Set aside to cool slightly, then un-mold and serve. Serve warm or at room temperature.

RUM TARTS AKA BUTTER TARTS

Steps:

• Place tart shells on cookie sheet.
• Add enough raisins to each tart shell to cover the bottom of the tart.
• Beat egg.
• In sauce pan add brown sugar, cream and butter.
• Heat until butter is melted.
• Add rum.
• Pour small amount of mixture into beaten egg to temper the eggs.
• Add egg mixture back into brown sugar mixture.
• Stir well to combine mixture and egg.
• Pour into tart shells, enough to cover the raisins.
• Bake at 350° until golden brown and bubbling.
• Let cool completely, at least 15 minutes.

AUTUMN APPLE RUM RAISIN COBBLER

Steps:

• 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
• 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
• 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
• 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!