Seriously Simple Apple Tart with Hot Buttered Rum Raisin Sauce

by Laura on December 12, 2011

Oh my, this is good.  Our Honey Girl’s dear friend from college, Vickie, wrote to me to ask if I could suggest a recipe or two to use up apples that she had picked this fall at an orchard.  After a little dance of joy around the kitchen, and with a dorm kitchen and limited supplies in mind, this is the recipe I baked up for her.  The tart takes all of ten minutes to mix up and requires very little kitchen equipment or finesse.  Four diced apples are tossed together in a single bowl with a handful of ingredients to bind them, and there’s no crust to fuss over.  The fruit is the star here, so choose tart apples with great flavor.  I made the boozy sauce a week later for my book group as an accompaniment.  It’s forgiving, equally simple, and seriously delicious.  If you’re not up to the tart, make the sauce.  And smear it straight from the refrigerator onto scones or French toast, or rewarm it gently to pour over ice cream.

{ 11 comments… read them below or add one }

1 Heidi @ Food Doodles December 12, 2011 at 1:37 pm

That looks fantastic, especially the hot buttered rum sauce. And I love that the tart is made with whole wheat flour :)

2 Simply Tia December 13, 2011 at 10:46 am

I had to reread this because it sounded soooo good! Plus it’s absolutely gorgeous! This looks like a heavenly treat for any time of year. I don’t know which part I’d love best – apple, rum, raisin, butter….those are some of my favorite things

3 kris jacobson December 13, 2011 at 11:03 am

I got to taste this scrumptious dessert!

4 Lizzi December 13, 2011 at 11:35 pm

I think I’d prefer to cut out the middle man and just bathe in the hot buttered rum sauce, please.

5 Laura December 14, 2011 at 8:29 am

Thank you. They’re some of my favorites, too.

6 Laura December 14, 2011 at 8:30 am

Lizzi, I’m with you. In fact, I would eat the sauce without the tart, but I wouldn’t eat the tart without the sauce. Say that three times fast!

7 Melissa Loh December 14, 2011 at 11:36 pm

You totally had me at the sauce. I would love to try that for my next tart, but how long do you think it keeps in the fridge?

8 Laura December 17, 2011 at 2:49 pm

If you use fresh cream, I think the sauce will keep for a week in the refrigerator.

9 Laura December 17, 2011 at 2:52 pm

Tia and Heidi,
Thank you so much!

10 Joyce December 18, 2011 at 9:00 pm

Laura, this is amazing!
I love how you made the spices optional. That makes is so lovely for college kids! Even though I’m home now, I will definitely be trying this one out once I get back to school because it looks simply delicious!

11 Laura December 21, 2011 at 9:29 am

This makes me so happy! Thank you! I hope you have a wonderful break with your family.

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