Seriously Simple Apple Tart With Hot Buttered Rum Raisin Sauce

• Apple Tart
• soft butter for the tart pan
• 1/2 cup sugar
• 1/2 cup whole wheat pastry flour (or substitute all purpose)
• 1/2 teaspoon baking powder
• good pinches ground cloves (optional)
• good pinches freshly grated nutmeg (optional)
• good pinches salt
• 1 egg
• 1 tablespoon spiced or dark rum (or substitute vanilla extract)
• 4 medium tart apples (such as Haralson) peeled, cored, and diced
• Hot Buttered Rum Raisin Sauce
• 1/4 cup spiced or dark rum
• 1 cup golden or Hunza raisins (or substitute dark)
• 1/2 cup salted butter
• 1 cup sugar
• 1 cup heavy cream

1. Preheat your oven to 350 degrees F.rnGenerously butter a pie plate or 9" tart pan (or substitute a cake pan). rnIn a large bowl, stir together all of the ingredients except the apples. The batter will be rather unwieldy, but just give it a good stir until it all comes together.rnAdd the apples and stir vigorously until the batter loosens and is distributed evenly.rnPour the mixture into the pan and spread it out.rnBake until golden brown, about 30 to 40 minutes.rnWhile it bakes, make the hot buttered rum raisin sauce.
2. In a large saucepan, combine all of the ingredients except the cream.rnBring to a simmer over medium heat, stirring, until the butter is melted and the sugar, dissolved.rnLight the sauce aflame in the pan so that the alcohol burns off, if desired.rnCook, stirring, until the sauce begins to caramelize and darken a bit.rnStir in the cream and warm through. If the sauce is a bit thicker than desired, stir in an additional 1/4 c. of cream.rnServe the sauce warm. It may be kept covered in the refrigerator and rewarmed gently. Add a bit of cream if it is a bit too thick.

apple tart, butter, sugar, whole wheat pastry flour, baking powder, ground cloves, nutmeg, salt, egg, rum, tart apples, hot buttered, rum, golden, butter, sugar, heavy cream

Taken from food52.com/recipes/15361-seriously-simple-apple-tart-with-hot-buttered-rum-raisin-sauce (may not work)