|by Catherine Quevremont|
Though best known as a classic fruit dessert-essentially an inverted tart, with the pastry on the bottom-Tartes Tatin are also delicious savory sn...
Results 1 - 10 of 37 for rum tarts
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In a small ... eggs, coffee, and rum. Cover and ... peel and slice the bananas. Fold into the chocolate mixture and spoon into patty shells. Makes 12 tarts.
1. Combine the ... Beat in the rum. 4. Whip ... into the baked tart shell. Cool briefly, ... with additional whipped cream, if desired. 8 or more servings.
Peel apples; cut in half and core. Cut decorative lengthwise slit in apples, about 1/2 inch deep. Sprinkle with lemon juice and 3 tablespoons sugar. ...
Preheat the oven to 425 degrees. Line a 9-inch pie pan with the pastry dough. Combine the remaining ingredients in a large bowl and beat until ...
Peel and core ... thick slices. Beat eggs. Whisk in milk, rum, salt and flour. Dip apple slices in batter, then deep fry. Serve with confectioners' sugar.
Mix all ingredients and bake in greased 9 x 13 inch pan at 350 degrees for 35 to 40 minutes. Serve with Hot Rum Sauce.
Preheat oven to ... beating well after each addition. Add melted chocolate, coconut and nuts. Pour into pie shell or tart shells. Bake 25 minutes. Serves 8.
Soak gelatin in ... into custard with rum and vanilla. Pour ... shave a square of chocolate with a sharp straight edged knife, sprinkle shavings on pie.
Wash and stem cherries. Place all in a large jar or bottle. Cover tightly and up-end jar daily until all sugar is dissolved. Place in cool dark place ...
Combine flour and sugar. Chop in butter until fine. Add egg, liquid, rind and work with fingers until smooth. Press dough with fingers, and palm of ...
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