I've gotten to know the owner, Loren, and she's a big supporter of the running community here, among other things, and a dog lover, and she appreciates good food and drink. She's also been a supporter of my artwork, and I currently have some of my pastels on display there. Our puppies have grown up visiting the distillery often, and Loren has patient with the process of raising them, so they don't bark or jump on things, or steal people's drinks.
One of the types of liquor they produce is Falernum, which is a Caribbean-style liqueur, flavored with almond, ginger, allspice, clove, anise, and lime. I've never been a fan of those baking-type spices, but last Christmas I tried the Falernum, which Loren described as "Christmas in a glass", and I was instantly hooked.
Last year I created a Falernum punch-type cocktail with equal parts vodka (The 5003 brand is called Narrow Road) and Falernum, with squeezes of fresh lemon, lime, and orange juices, a maraschino cherry, all over ice, with a slice of jalapeno in it.
This year I decided to try soaking the apples in the Falernum to give them a different flavor. I sliced the apples, leaving the skin on, and soaked them for 2 hours in a shallow bowl with about 1/2 cup of Falernum, stirring and turning them to make sure they all got coated with it. This year I used Braeburn and Jazz apples, just because that's what they had at Sprouts and they both have good flavor and are tart enough for a tart.
The idea with the pomegranate for the tart is to just get the juice, without the seeds or the bitter-tasting white junk that holds the seeds in place. I roll the whole pomegranate under the pressure of my hand for a few seconds before I cut into it. Then I remove the pomegranate seeds from the white film and place them in a bowl, and remove whatever white junk is left, so all you've got are the dark red fruit around the individual seeds.
I poured about a third of a cup of the juice over the soaking apples and mixed it in, and saved the rest for drinks later!
To bake, set the oven at 375, placing the tart pan on a cookie sheet, so you don't damage it by pushing the bottom up. Bake for 40-50 minutes until the apples and dough start to brown.
4 large apples (I used 2 Braeburn and 2 Jazz), scrubbed, cored and sliced thin
1/2 cup Elevation 5003 Falernum
1/2 T. chopped peeled fresh ginger
1/3 cup fresh pomegranate juice
Soak apple slices in other ingredients for about 2 hours in a shallow bowl, mixing every 30 minutes to evenly coat the apples.
2 cups unbleached flour
1/2 cup white sugar
1 stick (4 oz) butter
1/2 T. fresh chopped peeled ginger
zest of 1 large lemon
2 large egg yolks
1/3 cup of Falernum
water as needed
Mix flour, sugar and butter until even and crumbly, then add remaining ingredients, onyl adding water until dough sticks together, slightly sticky and kneadable.
Follow instructions as above, bake at 375 for 40-50 minutes.