Easy Apple Tart With Bourbon Whipped Cream
serves 4-6
My forte has never been baking desserts, so I always look for easy recipes that I can pull together at the last minute. Pepperidge Farm Puff Pastry is a staple in my freezer and makes an elegant tart crust with minimal work.
Read more about this recipe at Steamy Kitchen.
for the tart:
1 sheet frozen puff pastry, thawed for 20 minutes (do not unfold)
3 Granny Smith apples
1/3 cup granulated sugar
1 large egg yolk, beaten with 1 tablespoon water, for egg wash
2 tablespoons unsalted butter, room temperature
2 tablespoons apple jelly or apricot jam
for the bourbon whipped cream:
1 cup heavy cream
2 teaspoons confectioners sugar
1 tablespoon bourbon
prep: 25 minutes
total: 1 hour
pastry brush
baking sheet
mixer
1. 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.
2. Peel, core and cut apples into 1/4-inch-thick slices. Toss in a bowl with sugar.
3. Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around the pastry (do not cut all the way through). Place apples inside border, and dot the slices with butter.
4. Bake until puff pastry is golden and apples are tender, 30-35 minutes.
5. Just before the tart is done, make the bourbon whipped cream: whip together the cream, confectioners sugar and bourbon until soft peaks form.
6. In microwave, heat jelly with 1 tablespoon of water until melted. Brush apples with jelly. Serve tart warm with bourbon whipped cream.
