13
Dec
09

Yo Ho, Yo Ho a Pirate’s Tart for me!


Captain Morgan's Apple Tart

It’s been a couple of weeks since my last post.  I’ve been missing writing about what’s been cooking in my kitchen.  A lot of tasty concoctions of course, but this one really made the cut.  I had a few Fuji apples in my fruit bowl and I needed to use them.  I whipped up a flaky crust and while it was chilling I peeled, cored and thinly sliced the Fujis and tossed it with a few key ingredients.  Slammed it into a hot oven and the house filled with the amazing aroma of warm, baked apple.  Yum. 

CAPTAIN MORGAN’S APPLE TART 

  

PREPARE THE FLAKY CRUST FIRST 

  

4 -5 FUJI APPLES, PEELED, CORED AND SLICED THIN 

1 CUP SUGAR 

¼ CUP FLOUR 

1 TEASPOON GROUND CINNAMON 

1 TEASPOON GROUND CARDAMOM 

½ TEASPOON GROUND NUTMEG 

3 TABLESPOON CAPTAIN MORGAN’S SPICED RUM 

4 – 6 TABLESPOONS BUTTER, CUT IN SMALL CUBES 

Combine all ingredients, EXCEPT THE BUTTER CUBES,  in a large bowl. 

  

FLAKY CRUST 

  

1 ¼ CUPS FLOUR 

1/8 TEASPOON BAKING POWDER 

¼ TEASPOON SALT 

8 TABLESPOONS UNSALTED BUTTER (1 STICK) 

2 – 3 TABLESPOONS ICE WATER 

  

9” tart pan, lightly sprayed with non stick spray 

Place flour, baking powder and salt in bowl of a food processor.  Pulse to mix.  Cut butter into small cubes and toss into food processor.  Pulse until fine crumbs form.  Add ice water 1 tablespoon at a time.  Be careful not to add too much water.  You will end up with tough crust if you add too much water.  Mix until the dough sticks together when you press it between your thumb and fingers.  Dump dough into large mixing bowl and gather to form a ball.  Flatten the dough ball into a disk, wrap with plastic, and refrigerate for an hour.  Once dough is chilled, remove plastic and roll out on a lightly floured flat surface, about 1/8 inch thick.  

Place the rolled out dough in a tart pan, overlapping the sides and pour in the apple mixture

 

  

  

Generously sprinkle turbinado sugar over the top of the apple mixture and dot with butter

Wrap the overhanging dough up on top of the apple mixture

Brush the top crust with half n half or heavy cream and sprinkle with more turbinado sugar

Bake in a 350 degree oven for about 45 - 55 minutes, until the apples are bubbling and the crust is a beautiful brown

That’s it.  Pretty straight forward and simple.  If you are one of those people who have a fear of making pie crust from scratch, you could use the pre-made kind.  Just don’t let your shipmates know cuz’ they just might make you walk the plank while they eat the tart.  

  

 

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3 Responses to “Yo Ho, Yo Ho a Pirate’s Tart for me!”


  1. December 14, 2009 at 11:19 am

    Ha! You’re hilarious, and I never considered the dangers of baking before. (smile) That looked amazing, and I can only imagine the fabulous smell that filled your house.

    Much joy and love to you! And a hug, too!

  2. December 14, 2009 at 1:46 pm

    Yay! You’re back! Don’t ever leave us for that long again!

    On a side note, this looks delicious. I tried to make an apple tart a few weeks back and something was missing. This looks perfect!

  3. December 14, 2009 at 8:19 pm

    What a coincidence…. I married a Pirate’s Tart! Well, a Tart at any rate.

    It’s true, this apple tart was the most amazing, melt-in-your-mouth flavor sensation ever…. but I think we should have another one, just to be sure.

    I love you, my Tart!


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