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1
Remove dough from refrigerator onto a lightly floured work surface.
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2
Divide into four equal portions.
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3
Shape each into a ball, then flatten to form disks.
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4
Roll one disk out to a rough 6 inch circle by rolling out from center, lifting and turning dough, and occasionally flipping to prevent sticking.
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5
Flour board as necessary.
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6
Place on cookie sheet lined with parchment or plastic wrap and place another sheet of parchment or wrap on top.
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7
Roll out second ball of dough in same manner.
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8
Repeat with remaining dough.
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9
Refrigerate at least 30 minutes, or until ready to assemble tarts.
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10
Preheat oven to 425 degrees.
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11
Combine rum and raisins in a small saucepan and heat over low medium flame until rum simmers.
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12
Turn off heat and let steep while you prepare the apples.
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13
Peel the apples, cut them in half, and core them.
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14
Cut each half into six even wedges.
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15
In a large skillet, melt the butter over medium high heat.
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16
When it has stopped foaming, add the apples and toss well.
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17
Sprinkle sugar, cinnamon, cloves and allspice over the apples and toss.
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18
Lower heat to medium and continue to saute 1015 minutes until apples are lightly browned.
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19
Add steeped raisins with any remaining rum, along with the lime juice, and cook until liquids have evaporated.
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20
Remove from the heat and let cool.
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21
Take dough circles out of refrigerator and place before you on the board.
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22
Brush each lightly with beaten egg.
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23
Arrange 12 apple wedges on center of each dough round in a pinwheel pattern., leaving a 1 inch border all around.
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24
Spoon remaining raisins over the apples.
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25
Fold edges of dough up over apples, in overlapping fashion.
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26
Brush dough with egg wash and sprinkle apples with brown sugar.
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27
Bake until golden brown, about 20 minutes.
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28
Serve warm or at room temperature.
