Apple Bourbon Tart
Apples and bourbon are a natural pairing and this apple bourbon tart is a great way to use up some of those fall apples we get here in upstate NY.
Lets talk about a couple things that will make this easier on you. I’m all about the path of least resistance so invest in some tools of the trade on this one. You wont be sorry and you’ll use them more than you think.
First off, get a tart tin. A removable bottom tart tin. This is the key to being able to pop the entire tart out while keeping it in one piece, showing off your beautiful crust! You can get them cheap on Amazon here.
Next, you want an apple peeler. I’m serious, you really want one. I have the Norpro Apple Master, and use it for apples and pears. It peels, removes the core and spirals the fruit into thin slices. Personally, I’m awful at peeling and end up losing half the fruit so this little gadget makes my life easier.
The first step in the bake is the crust. This is a sweet short crust and it’s my go-to for fruit tarts. It has just enough sweetness to balance the fruits or liquors. You’ll see this one referenced in other recipes.
Ingredients
The Crust (Sweet Short Crust)
The Filling
The Glaze
Sweet Short Crust
Start by working the cold butter into your flour, sugar and salt. I do this with food processor but you can rub it together with your finger tips. You may need to stop an chill it a couple times as the butter will start to melt from the heat of your hands. It’s should look like a fine corn meal when you’re done. Then add the egg and vanilla. Work the egg yolk and vanilla in with your hands until everything starts to stick together.
Form the dough into a disc, wrap it in plastic wrap and pop it in the fridge for about an hour. You can do this a day ahead and refrigerate overnight. It’s actually fine in the fridge for 2-3 days. You can also place the disc in the freezer for later use. I sometimes make a couple of these at once and freeze them so I have a crust prepped for a quick bake later on.
After it’s chilled, roll it out and drape it over the tin. Let it rest there about 10 minutes to relax, then press it into the edges of the tin and trim off the extra. Place the tin in the freezer for 30 minutes. A frozen crust is less likely to shrink. Preheat the oven to 375F.
Place some baking parchment in the frozen crust and fill it with pie weights/baking beans. You’re going to “blind bake” the crust. This step prevents your pastry getting soggy when you fill it. Set the tin on a baking sheet and put it in the oven for 20 minutes. Then remove the weights. These will be hot as the dickens! So be careful and use the corners of your parchment to lift them out and set them in a bowl to cool before you try and handle them. Put the crust back in the oven for another 5 minutes then move it to a rack to cool. Meanwhile, reduce your oven temp to 350F.
The Filling
Once the crust is cool, it’s time to prep your apples. peel and slice the apples fairly thin. Arrange them in a single layer in your crust. You want them kind of flat so that the custard can pretty much cover them.
Now the custard filling. It’s real simple, just measure out the cream, sugar and bourbon into a bowl (I use a big measuring cup so I can pour it right from there!) add the egg and beat it with a whisk till it’s nice and creamy but not bubbly. The choice of spirits is up to you, I use what my husband drinks. If you want to forgo the alcohol, you can substitute in vanilla extract.
Place the tin back on a baking sheet, then pour the mixture over the apples so it’s evenly distributed. Bake at 350F for 35-40 minutes until the custard is set and the apples are just starting to turn golden. It you wait for them brown, you’ll have a mushy tart.
The Glaze
When it’s ready, pull it out and place it on a cooling rack. Now on to the glaze. It’s basically just apricot jam with a splash of the bourbon in it. Warm it us slightly in the microwave so just a few seconds so it’s easier to stir then add the bourbon. The key here is that the jam should be clear, no chucks of fruit. So if you have the chunky kind, push it through a strainer after you warm it up to get the chucks out. Brush it over the warm tart then let it cool completely.
Once it’s cool, it’s time to pop it out of the tart tin. Place the tin on a can and let the outer ring drop off. Then use the tin bottom to transfer the tart onto your stand or serving dish. I baked this one along side my sourdough butter crust quiche for a rainy Saturday afternoon lunch.
One Comment