MCQ Listening Party

Delicious tomato, ricotta, eggplant bake.



We ladies love our libations!

Rum Apple Tart.

Bandmate Kelly and illustrious illustrator Lisa Webs came to 312 sq ft to listen to the first cut of the mastered tracks for Macaque's upcoming EP The Chinatown. We started off the evening with listening and sipping on delicious Kir Royals to celebrate this momentous step in the completion of our first release.

Listening Party Menu

Kir Royal

Warm White Bean Dip with Olive Rosemary Flatbreads
Camarones Bravas

Tomato, Eggplant, Ricotta Bake

Rum Apple Tart

Rum Apple Tart

1 Pâte Brisée
3 crisp apple such as Granny Smith peeled and sliced into 1/4 pieces
2 tablespoons butter
1/2 cup + 3 tablespoons sugar
2 eggs
2 tablespoons rum
3/4 cup heavy cream
1/4 cup all purpose flour
1/4 apricot preserves
1/2 teaspoon vanilla extract

Pre-bake the tart shell at 400 degrees for 20 minutes with weights. Leave in pan and cool.
Put the oven heat down to 350 degrees.

In a small sauce pan, bring apricot preserves to a boil, remove from heat, add one tablespoon of the rum and strain to remove lumps. Brush the cooled tart shell with the aprico glaze. this will help keep the tart crisp and add some more flavor.

In a large pan, saute the apples with the butter and 3 tablespoons sugar for about 10 minutes or until they begin to soften.

For the custard, combine the eggs, cream, 1/2 cup sugar, one tablespoon of rum, flour and vanilla in a bowl and beat well.

Arrange the cooked apples in concentric circles in the pan and pour the custard over until it just covers the apples. You don't want it to over flow. Place the tart pan on a baking sheet and bake for 30-35 minutes until the custard is set.

Before serving, sprinkle the top with a generous amount of powder sugar and place under the broiler to caramelize and brown the tips of the apples. But don't argue about what wine you are going to drink next while you are doing this because you may end up with it becoming a "Blackened Cajun Tart"! Watch it carefully!