INGREDIENTS

INSTRUCTIONS

Remove dough from refrigerator onto a lightly floured work surface. Divide
into four equal portions. Shape each into a ball, then flatten to form
disks. Roll one disk out to a rough 6 inch circle by rolling out from
center, lifting and turning dough, and occasionally flipping to prevent
sticking. Flour board as necessary. Place on cookie sheet lined with
parchment or plastic wrap and place another sheet of parchment or wrap on
top. Roll out second ball of dough in same manner. Repeat with remaining
dough. Refrigerate at least 30 minutes, or until ready to assemble tarts.
Preheat oven to 425 degrees. Combine rum and raisins in a small saucepan
and heat over low medium flame until rum simmers. Turn off heat and let
steep while you prepare the apples. Peel the apples, cut them in half, and
core them. Cut each half into six even wedges. In a large skillet, melt the
butter over medium high heat. When it has stopped foaming, add the apples
and toss well. Sprinkle sugar, cinnamon, cloves and allspice over the
apples and toss. Lower heat to medium and continue to saute 10-15 minutes
until apples are lightly browned. Add steeped raisins with any remaining
rum, along with the lime juice, and cook until liquids have evaporated.
Remove from the heat and let cool.
Take dough circles out of refrigerator and place before you on the board.
Brush each lightly with beaten egg. Arrange 12 apple wedges on center of
each dough round in a pinwheel pattern., leaving a 1 inch border all
around. Spoon remaining raisins over the apples. Fold edges of dough up
over apples, in overlapping fashion. Brush dough with egg wash and sprinkle
apples with brown sugar. Bake until golden brown, about 20 minutes. Serve
warm or at room temperature. Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved 11/11/96 show
Recipe By     : TOO HOT TAMALES SHOW #6296
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 17:37:01 -0600
From: Pat Asher <asher@mcs.com>

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