Easy Apple Tart With Bourbon Whipped Cream
This delightful Apple Tart recipe combines flaky puff pastry, sweet-tart apples, and a shiny glaze for a beautiful dessert that is sure to impress. Served with a dollop of luscious Bourbon Whipped Cream, this treat is perfect for any occasion.
— Constant Cookbook
Ingredients
- For the Apple Tart
- 1 sheet of Frozen Puff Pastry, thawed for 20 minutes but do not unfold
- 3 Granny Smith Apples
- 1/3 cup granulated sugar
- 1 large egg yolk, beaten with 1 t water, for egg wash
- 2 T unsalted butter, room temperature
- 2 T apple jelly or apricot jam
- For the Bourbon Whipped Cream
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- 1 tablespoon bourbon
Instructions
- Tart Directions:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out pastry sheet (still folded) to an 8 inch by 14 inch rectangle. Trim edges with a sharp paring knife. Transfer to baking sheet, place in freezer. Peel, core and slice apples ¼” thick, toss in bowl with sugar. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a ¾” border around the pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until puff pastry is golden and apples are tender, 30-35 minutes. In microwave, heat jelly with 1T of water until melted. Brush apples with glaze. Serve tart warm with Bourbon Whipped Cream.
- For the Cream:
- Beat or whisk the cream, sugar, and bourbon until soft peaks form.
Cook Time
0M
Prep Time
PT0M
Comments
No comments found.