Guest Post - Butter Rum Apple Crisp Tart

This is a fitting end to a great meal. It is fairly quick to make (unless you are photographing all of your steps, which took me (Laura) awhile!). If you are pressed for time, you could omit the crust and just make the filling and topping. But I think it's worth the extra few minutes to make the easy crust. I had to substitute ramekins (4" X 1 1/2") as I didn't have the tartlet pans.

I challenge you to make this for your next dinner party. Just let us know how yours comes out. 

Thank you Laura for rising to this challenge. Check out more of Laura's fantastic photography on Flickr.


Ingredients for the Tart Crust:

  • 2 cups of flour
  • 1 stick cold, unsalted butter, cut into 1/2" pieces
  • 1 teaspoon of Sea Salt
  • 2 tablespoons of sugar
  • 2 large egg yolks
  • 1/3 cup cold water

Butter Rum Apple Crisp Tart

Ingredients for the Tart Filling:

  • 7-8 medium MacIntosh apples--peeled, cored and sliced about 1/4" thin (you can use any suitable baking apples)
  • 1 stick of unsalted butter, cut into chunks
  • 1/4 cup dark rum
  • 1/3 cup packed brown sugar
  • 2 tablespoons flour
  • 2 teaspoons of lemon juice

Butter Rum Apple Crisp Tart

Ingredients for the Tart Crisp Topping:

  • 1/3 cup flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoons sea
  • 1/2 stick cold unsalted butter
  • 2/2 cup old fashioned oats

Butter Apple Rum Crisp Tart


  1. Preheat oven to 375 degrees f.  Set aside eight 4 3/4" x 3/4" or 4" x 1/1/4" tartlet pans (I substituted with the ramekins which I lightly greased).


Prepare the Crust:

  1. In a medium bowl, pinch together the flour, butter pieces , salt and sugar with your fingers until most of the big chunks of butter are flattened or broken up.
  2. Whisk together egg yolks in the cold water until combined.  Once done, incorporate into the flour mixture until the flour binds together and forms a rough ball. (I had to knead the dough to get the last of the flour into the ball).
  3. Divide the ball into 8 equal pieces and roll each into a ball then flatten slightly.  Set aside in the fridge until the filling and the topping are made.


Prepare the Tart Filling:

  1. Place the sliced apples into a large bowl.  Melt the butter and add the rum to the butter. Set aside to cool slightly while you prepare the rest of the filling.
  2. Add the brown sugar, flour and lemon juice to the apples.  Toss making sure that the apple slices are evenly coated.  Pour in the butter rum mixture into the apples and ensure that they are evenly coated.  Set aside.


Prepare the Crisp Topping:

  1. In a medium bowl, pinch together the flour, brown sugar, salt and butter until it has a course sand texture to it.  Add the oats and with your hands, pinch the oats in until the oats are mixed in evenly and are in spall clumps. Put this mixture into the fridge until you are ready to top the tarts.


Put it all together:

  1. Have your tart pans lined up and nearby.  Lightly flour a work surface. One at a time, roll out crust dough until large enough to place in the tartlet pans. Line the pans with the dough pressing the sides into the groove of the pan. Remove any excess dough edges. Dock (form little indentations) the base of the tarts with your fingertips.  Repeat with remaining dough for the remaining pans.
  2. Spoon apple filling evenly into each of the tarts.  Remove the Crisp topping from the fridge and divide evenly amongst the tarts.
  3. Place the pans on a cookie sheet and bake for 35-40 minutes or until the crust and the topping is golden brown in colour.  Set aside to cool slightly, then remove from the pans and serve. (I like my Apple crisp served warm but you could eat them cold if you like).
Butter Rum Apple Crisp Tart Butter Rum Apple Crisp Tart




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