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Apple Raspberry Rum Tart

September 1, 2017

This was so buttery and subtlety sweet, I loved it! I had Raspberry Jam so this is what I used, it called for Apricot Jam but I don't buy Apricot Jam and I do buy Raspberry so there you have it. Use what you like, make it your way. Although with baking you have to follow some rules or your crust will not turn out and this crust is better then the one I have been using for ages. I will try this one with all my pies I think from now on. It's that good. And it makes a bit more so I can freeze that little piece that was left over to make a crust for a stuffed apple sometime. Oh and it has some Rum in this recipe and I like that too. 

 

 

 

 

 

 

 

 

 

 

 

 

 

2 cups of flour

1/2 teaspoon salt

1 Tablespoon sugar

12 Tablespoons of butter that's 1 and 1/2 sticks

1/2 ice water

 

3 or 4 Green apples

1/2 cup sugar, I didn't use it all

4 Tablespoons of butter, 1/2 stick unsalted, diced up small

1/2 cup Raspberry Jam 

2 Tablespoons of Rum or water if you like

1 Tablespoon Cinnamon

 

 

 

For the pastry put the flour, salt and sugar in food processor and pulse just for a few seconds. Add the butter and pulse 10 to 12 times until butter is in small bits. With the motor running add the ice water and pulse just until it comes together. Take it out and pat into a disk and wrap in plastic wrap or baggie and chill it for about 1 hour.

Preheat the oven to 350 to 360 degrees. 

Roll out the dough slightly larger then the pan you are going to use. 10 by 14 is good. Spray your pan just a tiny bit.  Place the dough in your tart pan round pan or long pan and trim off extra dough. Place the tart pan on a cookie sheet lined with parchment for any mess that might happen.

I used two very large green apples you may need 3 or 4. Peel the apples and cut the apple in half and slice thin. Place the apples in a bowl and put on 1 Tablespoon of Cinnamon and use your hands to coat the apple slices with the cinnamon.

Now add the apples to the crust in a single layer. I put two rows and some down the middle. I am sure you can make yours prettier than mine.

Sprinkle on the sugar and dot with the butter.

Bake for about 45 minutes and rotate pan half way through.

If the crust puffs up use the tip of a sharp knife and poke a hole it will go down.

When the tart is done add the Jam mixed with the rum and brush on top.  

I put my tart back in for about 5 minutes with the glaze on top. Not sure why. 

 

It's so good.

This recipe is changed just a bit from Ina Garten

The crust is hers and I didn't change a thing.

 

 

 

 

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