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Tropical Rum Bake

May 2, 2011

There are many ways to approach cooking.  One is to follow a recipe step by step.  Another is to combine the best of several similar recipes.  A third way is to go your own way and create something entirely from scratch.  Yet another method that I never thought about before, unless a mistake had to be rectified, is to start out making one thing and decide to modify it half-way through, thus turning it into something else.  This is what happened to me when my apple tart all of a sudden decided to leave the cold continent and go on a tropical vacation!  Or cutting allegory out, my apple tart became a tropical rum cake when oranges and coconut were added to it.


  • pie shell
  • butter
  • 2 apples
  • 1 orange
  • 3 tbsps coconut flakes
  • 2 tbsps rum
  • 1/2 cup brown sugar

Melt a large chunk of butter in a large pan.  Cook apples, peeled and chopped, in the butter over stove top until soft and semi-browned.  Add little pieces of peeled orange, coconut flakes and rum and cook for about 3 mins on high heat.  Add sugar and cook 3-5 mins or until slightly caramelized.  For the visual cooks – you will see mixture in pan starting to turn slightly brown; for the olfactory chefs – you will smell the browning mixture when it begins caramelizing.  Turn heat off.  Taste your mixture which you will use for the filling of the pie crust and add something that you think is missing to adjust according to your taste.  I add a few drops of lemon and some sliced almonds.  This is where one can stop with the additions as the tart might become overwhelmed with flavors.

Fill pie crust when apple-orange-coconut-rum mixture has cooled a bit and bake at 350F/180C until golden brown (15-20 mins).


From → Sweets, Tropical

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