Stumbling onto new varieties of apples is always such a wonderful treat. We keep mental notes of unique heirloom apple varieties, but because these varieties are often so difficult to source, we don’t often expect to find them even at our local farmers market. I’ve always had pink pearl apples on top of my wish list since I saw them featured in a magazine article long ago. Their pink flesh, delicate, pearly skin always reminded me of a fairy tale apple and I often find myself calling them Cinderella apples.

To my pleasant surprise, I stumbled on boxes of these beautiful specimens at Bi-Rite Market in San Francisco a few weeks ago while visiting for a shoot. When I recognized the beautiful skin of the apples from afar, I squealed out loud like a little girl finding a new barbie doll. Oh my goodness! Pink pearl apples….these are pink pearls! I’ve always wanted to bite into one and see if it really is as beautiful and delicious as everyone says!

I grabbed a bag and stuffed it full to three pounds worth of pink pearl jewels. They felt like jewels to me. It doesn’t take much to make me happy.

Before I could exit the store, I bit into an apple, negated all my proper lady-like manners and squealed out loud again with a mouth full of crisp, juicy tart flesh.

Oh it really is pink inside! It’s so gorgeous! I’m in love!

Take at the incredible flesh and beautiful skin of these apples. Aren’t they just stunning?

Never have I ever been so impressed with an apple that is not only gorgeous on the outside and inside, but also wonderful to eat as well. Often times, the most delicious heirloom apples I’ve had are the fugly ugly ones. Gorgeous, perfectly grown apples don’t impress me because rarely have I ever found one to taste as good as it looks.

But these pink pearl apples completely threw me off guard because I wasn’t expecting to find them, and when I did stumble on them, they were as beautiful as they were delicious.

After coming home from San Francisco, I wasn’t able to eat them fast enough. To make sure none of these apples went to waste, Todd made these fantastic butter rum apple crisp tarts with the pink pearls. Not only are they such a treat to eat fresh, they’re also perfect for baking because of their tart flavor.

These butter rum apple tarts are absolutely wonderful and now that Fall has arrived and a plethora of apples start inundating the farmers market, the options for these tarts are endless. Not only am I enjoying them for dessert, but I’m confident that they’ll pair wonderfully with my espresso tomorrow morning for breakfast. When possible, eat apple tarts for breakfast to start your day off right.

happy Fall,


More apple recipes:

Broiled leeks with apple vinaigrette
Apple galette with brown butter
Butternut squash and apple casserole

Butter Rum Apple Crisp Tart

Yield: 8 Tartlets

Total Time: 1 hour

For this recipe we used Pink Pearl apples, but feel free to use any good baking apple. You can easily make this recipe into 2 larger tarts instead of the little tartlets, but the smaller size is a nice for individual or party desserts. The recipe may look long, but it is actually fairly quick and easy to make. The directions are broken down into their groupings to help make efficient use the the crust and toppings texture gain by slightly cooling before rolling or baking. Make the dough, while that chills make the filling, while that cools, make the topping, while that chills, start rolling the dough and fill, then top and bake.
We love the dual texture of the tart bottom, and the crisp topping, but if pressed for time, one could always just make a crisp by filling a baking dish with the apple filling, topping with the oat topping, then bake. But if you have the extra 15 minutes and the tart pans, make the crust. It is delicious and easy to make and handle.


Tart Crust Ingredients

  • 2 cups (250g) Flour
  • 1 stick (115g) cold unsalted Butter, cut into 1/2" pieces
  • 1 teaspoon (5g) Kosher or Sea Salt
  • 2 Tablespoons (25g) Sugar
  • 2 lrg Egg Yolks
  • 1/3 cup (80ml) cold Water

Tart Filling

  • 7-8 medium Apples, peeled, cored, & sliced about 1/4" thin
  • 1 stick (115g) unsalted Butter, cut into chunks
  • 1/4 cup (60ml) Dark Rum
  • 1/3 cup (85g) packed Brown Sugar
  • 2 Tablespoons (15g) Flour
  • 2 teaspoons (10ml) Lemon Juice

Tart Crisp Topping

  • 1/3 cup (50g) Flour
  • 1/4 cup (50g) packed Brown Sugar
  • 1/2 teaspoon (3g) Kosher or Sea Salt
  • 1/2 stick (57g) cold unsalted Butter
  • 2/3 cup (60g) Old Fashioned Oats


Preheat oven to 375°F. Set aside eight 4 3/4" x 3/4" or 4" x 1 1/4" tartlet pans

Make Crust Dough

  1. In a medium bowl, pinch together flour, butter pieces, salt, and sugar with your fingertips until most of the big chunks of butter are flattened or broken up.
  2. Whisk together egg yolks and cold water until combined. Incorporate into flour mix until flour binds together and forms a rough ball (you may need to gently knead the ball to get the last of the flour to incorporate into the ball.)
  3. Divide the ball into 8 equal pieces (@110g each) roll each into a ball then flatten slightly into disks. Set aside in refrigerator until filling and topping is made.

Make Tart Filling

  1. Place sliced apples in a large bowl. Gently melt butter and add rum to butter. Set aside to cool slightly while combining other ingredients.
  2. Add brown sugar, flour and lemon juice to the apples. Toss gently to evenly coat apples. Pour in butter-rum mix to apples. Toss gently to mix and set aside.

Make Crisp Topping

  1. In a medium bowl, pinch together flour, brown sugar, salt, and butter until it resembles coarse sand. Using your hands, pinch and mix in oats until oats are evenly mixed and are in small clumps. Set aside in refrigerator until ready to top tarts.


  1. Lightly flour a work surface. One at a time, roll out crust dough disks until large enough to place in tartlet pans (@ 7" x 1/8"). Line dough into pans, pressing sides into grooves of pan. Remove excess dough edges by folding it out and pressing it against the tops of the molds. Dock (form little indentions) the base of the tarts with your fingertips. Repeat with remaining disks of dough.
  2. Layer in apple filling into each tart. Remove oat topping from refrigerator and divide topping between the tarts.
  3. Place pans on a sheet pan and bake for 35-40 minutes or until crust and topping are golden brown. Set aside to cool slightly, then un-mold and serve.
Recipe Source:

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


It’s like giving birth, they say. Sharing news of our very own cookbook.

by Todd & Diane September 16, 2012
Thumbnail image for It’s like giving birth, they say. Sharing news of our very own cookbook.

Update: Our cookbook, Bountiful, is now available for pre-order on Amazon here. It’s our 300 page baby with over 100 fruit and vegetable inspired recipes. You can blame our garden for that. And also, some puppy pictures because our work would never complete without Sierra and Lexi! Hello Friends. We’ve said this many times in […]

139 comments Read the full story →

Tomato Chutney Grilled Cheese Sandwich

by Todd & Diane September 9, 2012

I’m a hopeless romantic when it comes to grilled cheese sandwiches. When hankering for a grilled cheese, I dream of biting into the perfectly crusty and crispy sandwich that oozes out plenty of cheesy love. Those close to me know that I fiercely embrace savory, hearty and cheesy comfort foods. Grilled cheese sandwiches are no […]

34 comments Read the full story →

Vietnamese Pickles Carrots & Daikon , My Family Recipe

by Todd & Diane August 28, 2012
Thumbnail image for Vietnamese Pickles Carrots & Daikon , My Family Recipe

Everyone knows that a family recipe is a special one, with special nuances and flavors unique to ones family history and story. I never feel as if one family recipe is ever “better” than another. Each one is different and wonderful on it’s own merits because of what it has meant to those who made […]

47 comments Read the full story →

Heirloom Tomato Tart with Pesto and Goat Cheese

by Todd & Diane July 31, 2012

Just to state the obvious, our tomatoes have been very successful this year. After struggling to grow them the past couple years we were determined to have a good crop this year. I think we may be on to something. Each year I think we get a little less ignorant. At least I hope we […]

40 comments Read the full story →

Our Photo Card Giveaway & Zucchini Contest

by Todd & Diane July 29, 2012
Thumbnail image for Our Photo Card Giveaway & Zucchini Contest

This contest has ended. Thank you everyone for participating. The weight of the zucchinis and board was 24.5 pounds. Congrats to the two winners who had the closest guess: RuthAnn #87 – guessed the exact weight 24.5 pounds. Congrats! SaraL #5- guessed 24 pounds. We were out of town for a few days and come […]

96 comments Read the full story →

Great breakfasts: Baked tomatoes with parmesan cheese, scrambled eggs, toast.

by Todd & Diane July 22, 2012

Quiet mornings only last for a short while, but when the moment has arrived, we love making the most of the time that we have. Making breakfast and having a great meal to start the day is essential for us. This time allows us to slowly wake up together, make a meal and talk about […]

33 comments Read the full story →

Studded Cherry-Tomato, Bacon & Blue Cheese Pizza

by Todd & Diane July 19, 2012
Thumbnail image for Studded Cherry-Tomato, Bacon & Blue Cheese Pizza

Dear Friends, this pizza is very special. So special that we had to make it and eat it twice to make sure it was good enough for you all. *happy face* There are some things in life that you can’t have too much of.  As of late, one of those things are Sweet Million Cherry […]

47 comments Read the full story →

Heirloom Tomatoes Goin’ Gorilla – Feels Good to be Home

by Todd & Diane July 16, 2012

It’s amazing what can happen in a garden over a few summer days. Last week we headed up to Park City, UT for the amazing Evo Conference. It was great seeing friends, face meeting twitter buddies, and having the chance to share what we love as speakers in two different photography workshop sessions. The ladies […]

32 comments Read the full story →

Welcome Summer. Share your favorite tomato recipes?

by Todd & Diane June 22, 2012
Thumbnail image for Welcome Summer. Share your favorite tomato recipes?

The tomatoes in the garden just reminded us that Summer has arrived. It was as if, all of a sudden, the transition of Spring to Summer jolted the tomatoes to wake up and ripen. Now, the challenge is keeping up with eating and canning the tomatoes before they fall off the vine. Yes, it’s a […]

93 comments Read the full story →

We have fresh raspberries!

by Todd & Diane May 31, 2012

Friends, the news is huge. We’re on the edge on of our garden seats, trying not bear too much excitement because unless you’re in Costal Southern California, you would never understand. Yes, the photographs are proof….we can finally grow raspberries. Unless you’re a huge lover of raspberries, or a Southern California gardener who has struggled […]

50 comments Read the full story →

Fizzy Blueberry Meyer Lemonade

by Todd & Diane May 27, 2012
Thumbnail image for Fizzy Blueberry Meyer Lemonade

I’m a berry boy. I love my berries. Unfortunately, Southern California doesn’t so much, or at least so I thought. Strawberries being the huge exception (they are amazing down here), I always thought that growing berries in our garden would be  a futile task. I’m talking blueberries, blackberries, raspberries, currants, gooseberries. They were so easy […]

38 comments Read the full story →

Strawberries and Cream Video – An unwritten recipe

by Todd & Diane May 3, 2012

Some dishes don’t require a written recipe. Many home cooks we know grew up cooking without the guidance of the written word. Their kitchen lessons and “recipes” were passed down from generation to generation by watching, touching, tasting, testing and cooking from the heart. Do you know of anyone who cooks like this? We know […]

34 comments Read the full story →

Roasted Strawberry Whole Wheat Muffins – Dedicated to Dante

by Todd & Diane April 22, 2012
Roasted Strawberry Muffins

It’s hard to not think of Dante when I look at the strawberry patch. The ruby red berries are still dangling from their lengthy stems, begging to be plucked. Normally this is the time of year Dante and Sierra both would scour every inch of the patch for sweet berries. And this was the time […]

54 comments Read the full story →

Garden at Dusk & garden recipes

by Todd & Diane April 4, 2012
Thumbnail image for Garden at Dusk & garden recipes

  The late afternoon hours were always the pups playtime. Even in Dante’s grey muzzled years, after the full warmth of the day had past and the air began to soften, Dante and Sierra would become puppies again. Playing tug-o-war. Chasing each other around with the randomness only the youth possess. If you dared to […]

21 comments Read the full story →

Spicy Sriracha White Bean Dip & Signs of Spring!

by Todd & Diane February 19, 2012
Spicy White Bean dip

Homemade spicy sriracha, fresh chilies sauces and pretty much anything with dip recipes has been on our eating repertoire as  of late. Since making our last batch of spicy garlic knots, cravings for more heat keeps our stomachs rumbling for daily spice. Just the other day, we were making our latest batch of homemade kim […]

56 comments Read the full story →

Refreshing Pomegranate Spritzer for Fall

by Todd & Diane September 25, 2011
Thumbnail image for Refreshing Pomegranate Spritzer for Fall

It feels so wonderful to be back in the kitchen after being on the road, teaching workshops and shooting on location lately. When we were in the kitchen the other night preparing dinner, we both looked at one another with the same hungry, yet satisfied eyes. It feel so good to be back here in […]

42 comments Read the full story →

In Transition Meal: Tomatoes, Figs & Salute to Summer

by Todd & Diane September 4, 2011
Thumbnail image for In Transition Meal: Tomatoes, Figs & Salute to Summer

I’m not going to allow September to leave me so quickly. August slipped through my hands like a silent kiss in the night and before I knew it, everyone was bidding Summer adieu. Admist our hectic August calendar and new studio build out, my wandering brain didn’t fully register that we touched into September. Waking […]

42 comments Read the full story →

Life patience, enjoying the process & growing cipolla onions

by Todd & Diane July 29, 2011
Thumbnail image for Life patience, enjoying the process & growing cipolla onions

Gardening is often a test of patience in both playing in the dirt and navigating life. Weeding, sowing seeds, trimming, clipping, pulling, building plots, aching backs and harvesting a little bit everyday is like a life metaphor. It seems as if each garden task tests tests our patience and endurance for everything outside the walls […]

35 comments Read the full story →

Seasonally simple garden Heirloom tomatoes. Celebrating Summer’s arrival.

by Todd & Diane June 19, 2011
Thumbnail image for Seasonally simple garden Heirloom tomatoes. Celebrating Summer’s arrival.

This consistently cool weather had us apprehensive, particularly as heirloom tomato gardeners. With almost 20 heirloom tomatoes plants that we’ve been nurturing over the last few months, all we were hoping for was some hot sun to get these plants to bolt out with tomatoes. Unfortunately there hasn’t been much of the sun!

50 comments Read the full story →

Copyright © 2015 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative