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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Friday, March 30, 2007

Easy Apple Tart with Bourbon Whipped Cream

apple tart

My forte has never been baking desserts, so I always look for easy recipes that I can pull together at the last minute. Going through my stash of recipes that I’ve ripped out over the years from cooking magazines, I came across one from Martha Stewart Everyday Food for Rustic Apple Tart. I think after 3 years of subscribing to that magazine, this was the only recipe that looked interesting enough to rip out. Interesting because it was such a simple recipe that produced a beautiful dessert. Pepperidge Farm Puff Pastry is a staple in my freezer and makes an elegant tart crust with minimal work. Since this is such a healthy recipe, I just had to top it with some Bourbon Whipped Cream!


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Caramelized Apple Tart with Bourbon Whipped Cream

Servings: Prep Time: Cook Time:
apple-tart

Ingredients:

For the Apple Tart1 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 jamFor the Bourbon Whipped Cream1 cup heavy cream
2 teaspoons powdered sugar
1 tablespoon bourbon

Directions:

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.



3 Responses to “Easy Apple Tart with Bourbon Whipped Cream”

  1. Jeff — 4/13/07 @ 10:26 am

    This recipe is nearly identical to the free form apple tart in Julia Child’s “The Way to Cook”. If you don’t have it this is one to add to anybodies cookbook collection.

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  3. ourfoodtales — 3/20/11 @ 12:51 am

    today I did the Apple Pie but make a mess out of it. LOL

    It looks good to taste but it’s too messy to dig in … hehe..

    will try to cut the pastry next time

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