Hubby isn’t one for large apple pieces, so I chopped the apples. Then I got daring and soaked a combination 1/2 cup of golden raisins and dried apricots in golden rum. I then tossed the apples in a bit of lime juice so they wouldn’t brown and then added them to the rum mixture for a few hours before baking. Before baking I sprinkled some cinnamon sugar and crushed walnuts on the bottom of each tart and then topped them with the apple mixture and baked. YUMMY!
With just the two of us, I had enough to make a second larger tart for another day! YUMMY!
Now in playing catch up, here is the Cappuccino squares I made for when Tracey of Tracey’s Culinary Adventures chose Cinnamon Squares on pages 210 and 211.
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Thanks so much for baking with me this week – your pictures are great! 🙂
-Jessica
http://mybakingheart.wordpress.com
I love the adaptations you made the tartlet! It looks perfect. Hope you enjoyed the cinnamon squares too 🙂
Yum, looks so good.
Both recipes sounds wonderful!