|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...
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.
To make filling, ... peel, raisins, nuts, rum, vanilla and ... Serve warm with whipped cream or ice cream, if desired. Makes 1 strudel or 8 to 10 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. ...
Prepare Strudel dough, ... raisins in the rum. Peel, core ... degrees. Cut into portions before serving and sprinkle with sifted sugar. Serve hot or cold.
Combine flour, salt, ... with 1 tablespoon rum, 1/2 cup ... Over the years, little extras such as the powdered sugar were added. It is really delicious.
Combine sugar and ... until creamy; add rum flavoring. Spread 1 ... mixture into each tart shell. Spoon apricot ... with whipped cream. Yield: 12 servings.
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.
Soak raisins in rum for 2 hours. ... of beers and foods and much delight; it originally marked the wedding day of Ludwig the First, on October 17, 1810.
Cut cream cheese ... Press in ungreased tart pan and bake ... fluffy. Gradually add vanilla, sugar, evaporated milk. Frost tarts and sprinkle with nuts.
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.
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