Individual Apple Rum Raisin Tartlets Food

PECAN, APPLE AND RAISIN TARTLETS WITH RUM CREAM

Steps:

• Combine apples, brown sugar, raisins, water and 1 tablespoon rum in heavy medium saucepan. Cover and cook over medium heat until apples are tender, stirring until occasionally, about 15 minutes. Cool apple mixture completely.
• Preheat oven to 400°F. Roll out pastry to 10-inch square. Cut out four 4 1/2-inch pastry rounds, using 1-pound coffee can or individual tart pan bottom as guide (reserve remaining pastry for another use). Press 1 tablespoon pecans in center of each round, leaving border. Transfer rounds to baking sheet. Spoon 1/4 of apple mixture onto each round, leaving 1/2-inch border.
• Bake tartlets until brown on bottom and puffed at edges, about 20 minutes. Let cool 15 minutes. Beat cream, powdered sugar and remaining 1 tablespoon rum in medium bowl until stiff peaks form. Serve tartlets with rum cream.

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

WALNUT RAISIN TARTLETS

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
• Cut the pie crust into 12 pieces and press them evenly into the bottoms and up the sides of the muffin cups to form a crust.
• In a medium bowl with an electric hand mixer, beat together the butter and sugar until fluffy. Add the eggs, pumpkin pie spice, and vanilla and mix well. Stir in the raisins and walnuts. Spoon the mixture evenly into the crusts.
• Put the muffin tin onto a baking sheet and bake until the filling is set, 18 to 20 minutes. Remove the pan from the oven and allow to cool for 10 minutes. Carefully unmold the tarts, put them onto a rack, and let them cool to room temperature.

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Steps:

• To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
• Preheat the oven to 425 degrees F.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

PHYLLO APPLES WITH RUM RAISIN SAUCE

Steps:

• Cut apples into wedges three-fourths of the way down, leaving bottoms intact; place in an 11x7-in. baking dish. Microwave, uncovered, on high for 5 minutes or just until apples begin to soften., Grease six 4-oz ramekins; set aside. Brush one sheet phyllo dough with butter; layer with remaining sheets and butter. Cut the stack lengthwise into six strips and widthwise into thirds, creating eighteen strips. Layer three strips in a greased 4-oz. ramekin, allowing ends to hang over edge. Top with an apple. Repeat., Fill apples with almonds. Combine sugar and cinnamon; sprinkle over apples. Place ramekins in a 15x10x1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown. Cool slightly., In a small heavy saucepan, combine cornstarch and water until smooth. Stir in brown sugar and raisins. Cook and stir over medium heat until thickened and bubbly. Remove from the heat; stir in rum., Carefully slip phyllo apples out of ramekins and onto dessert plates. Top with ice cream; drizzle with sauce. Serve immediately.,

BUTTERSCOTCH-RUM RAISIN TREATS

Steps:

• Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

APPLE PIE TARTLETS

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll out crust; cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick crusts with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over crusts. , Bake until golden brown, 6-8 minutes. Cool for 5 minutes before removing from pans to wire racks., In a large saucepan, melt butter. Add apples; cook and stir over medium heat until crisp-tender, 4-5 minutes. Stir in sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir until sauce is thickened and apples are tender, about 2 minutes. Cool for 5 minutes. Spoon into tart shells.