Bourbon Apple Tart

By • March 8, 2011 • 4 Comments



Author Notes:
I made this for the first time for a dinner party in pie form and it was a big hit with my guests. I’m not much of a baker, and I like that this looks very sophisticated (ironically since it is less work than a conventional tart without the work of one). I say in the recipe to use Granny Smith and Gala apples but on occasion I use one or two Macintosh apples for optimum post-cooking squishiness and since they are my favorite I always have a bunch around. But they are not “conventional” so I didn’t include them in the recipe.





Alexniez1nooooom

Serves 6ish

Apple Filling

  • 8 Apples
  • 4 tablespoons unsalted butter
  • 3 tablespoons Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 cup Sugar
  • 1/2 cup Bourbon (I use Maker's Mark)
  • 1 Recipe Pate Brisee

Topping

  • 1/4 cup Flour, all-purpose
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Orange Zest
  • 2 tablespoons Juice from the Orange
  • 1/4 teaspoon Salt
  • 4 tablespoons Cold Unsalted Butter, cut into small pieces
  1. Preheat to 450 degrees
  2. Cut and peel apples. Add cinnamon, sugar and nutmeg, toss. Put ½ stick of butter in a skillet over med-high to melt. Add the apples and sauté till all ingredients are well combined and starting to get syrupy (5 minutes). Add the whiskey and cook down (5-10 mins). If using gas, remove the pan from the heat before adding the alcohol. Remove from heat.
  3. Make topping: combine flour, sugar, spices and salt and butter. Combine with Pastry Blender (can also use a food processor, but after, break the topping up with a knife or pastry blender so it’s not too clumpy). Rub it together with your fingers till it begins to hold together.
  4. Roll out the pate Brisee to ¼” thick. Place the apples in the center, spreading them out to within an inch of each edge. Sprinkle topping over the fruit. Fold edges over the fruit to form the tart, crimp edges to hold it together.
  5. Place in oven and bake until golden brown. 20-25 mins.
Jump to Comments (4)

Tags: Easy, Holidays, serves a crowd

Comments (4) Questions (0)

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5 months ago Alexniez1nooooom

The juice is meant to be added in with the flour, butter and spices. The crumble is fine without the juice, it just gives it a little more dimension.

I will definitely make these corrections, thank you for pointing them out.

Dsc_0028

5 months ago cookbookchick

You're welcome! (And of course, 3 teaspoons = 1 tablespoon.) Perhaps you can edit the recipe to correct that. One other question: You list orange juice as an ingredient in the topping, but you don't say what to do with it. You mention "spices" in the topping instructions, but orange zest and juice are not really spices. If you add juice to the other topping ingredients, doesn't that make it too runny for blending with the pastry blender? I left the OJ out, but I'm curious to know how you use it.

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5 months ago Alexniez1nooooom

teaspoons...thanks for pointing that out.

Dsc_0028

5 months ago cookbookchick

Do you really mean 3 TABLESPOONS of cinnamon?