Apple pie is a classic dessert that has won over palates around the world, especially in Latin America where each region gives it a distinctive touch. This delicious portion of tradition has been known by various names; in Mexico and Central America it is commonly called "apple pie," while in countries of the Southern Cone like Argentina and Chile, it is simply known as "apple tart." Its origin dates back to Europe, specifically to England and France, where preparing pies with fruits was a common practice since the Middle Ages. With the arrival of the colonizers, these recipes spread and were adapted in Latin America, incorporating local ingredients and their own techniques.
In many Latin American homes, apple pie is a symbol of family gatherings and celebrations, bringing with it warm aromas and flavors that evoke nostalgia and tradition. The combination of the natural sweetness of the apples with the crunchy texture of the crust and, in this particular recipe, the delicate rum sauce, make this pie a culinary experience that harmonizes history with contemporary pleasure.
How to Make Golden Apple Tart with Rum Sauce
Preheat the oven to 425°F.
Combine the apples with brown sugar, flour, cinnamon, nutmeg, and salt to create the perfect filling with an ideal balance of sweetness and spices.
Place this mixture in a 9-inch pie plate previously lined with a double-crust pie dough.
Shape the edges of the dough into a fluted pattern to give it a decorative touch and prevent the filling from spilling.
Sprinkle the apples with nuts and drizzle with rum to add texture and an exquisite aroma.
Add small pieces of butter distributed over the apples to give it a creamier flavor.
Roll out the remaining dough and cut it into 3/4-inch strips to create the traditional lattice pattern on the tart.
Carefully place the strips over the filling, forming the characteristic lattice.
Bake for 50 to 60 minutes or until the apples are tender and the crust is golden.
Halfway through the baking time, cover the top of the tart with aluminum foil to prevent the crust from browning too much.
Serve the tart accompanied with warm rum sauce.
To prepare the rum sauce: combine sugar, water, and cinnamon in a medium-sized saucepan and bring to a boil.
Boil for 5 minutes over medium-high heat, stirring constantly to prevent sticking.
Gradually, mix the cornstarch with cold water, making sure to dissolve it well.
Add this mixture to the hot sugar mixture in the saucepan.
Cook and stir constantly until the sauce thickens to the desired consistency.
Incorporate the rum, mix well, and let it cool slightly before serving.
Enjoy this exquisite golden apple tart accompanied by the rum sauce, ideal for any special occasion or simply to treat yourself to something sweet and comforting.
