Bourbon is one of my favorite ingredients to use in desserts, especially apple desserts. So I decided to add it to a new apple tart recipe I have been working on. It really enhanced the flavor of the apples, and my husband and the kids must have liked it as well because the entire thing was gone. I plan to make it again for a dinner party we are having in a couple of weeks. The crust is buttery and crumbly, and the apple topping is juicy, tart, and sweet. Really delicious and I think if you could taste fall this might just be what it would taste like. Just saying.... Hope you all have a great week and happy Monday.
Bourbon Spiced Apple Tart
3 granny smith apples, peeled, cored, and thinly sliced
1/4 cup butter
2 tablespoons flour
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon bourbon
Crust
2 sticks unsalted butter at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 1/3 cup flour
Preheat the oven to 350 degrees.
For the crust place the butter and sugar in a bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. Scrape down the sides and with the mixer on low, add in the vanilla. With mixer still on low, slowly add in the flour until almost forming a ball. Gently press the dough into a tart pan and half way up the sides. Set aside. Place apples in a medium bowl and add in brown sugar, cinnamon, nutmeg and flour. Toss to combine. Melt the butter in a large skillet over medium-high heat. Once melted, add in the apple mixture. Saute for about 5 minutes then add in the bourbon. Cook for another 10 minutes or until apples are soft and brown sugar mixture has thickened. Pour the apples into the tart crust and spread evenly. Cook for about 4o minutes. Cool completely and then gently remove from tart pan. Serve alone or with vanilla ice cream.
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