Carmelized 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
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
Bourbon Whipped Cream
1 cup heavy cream
2 teaspoons powdered sugar
1 tablespoon
bourbon
Beat or whisk the cream, sugar, and bourbon until soft peaks form.
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