What You Need:
leftover tart pastry (we used leftover dough from this recipe), enough to roll out an 8" circle 1/8" thick
1 large apple (we used Granny Smith), peeled/cored/sliced into 1/8" half moons
4 tbsp. of unsalted butter
2 tbsp. of granulated sugar
1/4 cup of rum
1 bay leaf
1/4 tsp. of ground cloves or allspice or both (no cinnamon please or it will taste über American)
1 tbsp. of heavy cream
a handful of sliced or ground almonds
Making the Tart:
Melt half the butter in a saute pan over low heat. Add in the apples. Sprinkle 1 tbsp. of sugar over the apples, add the cloves or allspice and the bay leaf. Lightly cook the apples...it will take 10-15 minutes. Cook until soft but not falling apart. Shut off heat and let them cool. While cooling, roll out the tart pastry on a lightly floured surface. Place onto a greased sheet pan. When the apples are cool lay them out on the tart pastry. Leave 1/2" border of pastry dough around the edge. Once all the apples are on the pastry fold the edges up. Sprinkle the almonds on...any pattern you want (we made a circle). Bake at 375F until pastry just starts to brown (will take at least 15 minutes). In the meantime, make the rum sauce for the tart. Melt the remaining butter over medium/low heat into the same saute pan. Add in the remaining sugar. Add in the rum (no flare ups please!). Whisk the contents of the pan together, and allow the rum to slowly boil away until there is about only 2-3 tbsp. left. At this point, add in the heavy cream and whisk again until it is incorporated. The sauce should now be thick and syrupy. Put sauce aside. When tart comes out of the oven drizzle the sauce over it. Serve warm. Remove bay leaf before eating.
We ate our Leftover Apple Tart with ice cream. Chris likes mint chocolate chip with his...and I had White House cherry with mine.