Bourbon Apple Tarts
2 9-inch pie crusts or 1 sheet of puff pastry
1 tablespoon butter
1/4 cup brown sugar
1 pinch ground cinnamon
1/3 cup bourbon
1/4 cup apple cider
Preheat the oven to 375°F.
On a floured surface, roll out the dough to 1/8" thick.
Using a round cutter, about 5" in diameter, cut out 6 circles of dough, place them on a parchment lined baking sheet, and refrigerate, or freeze for longer storage.
Peel, core and slice the apples 1/8" thick.
In a large pan, melt the butter over medium heat until it begins to brown slightly.
Add the sugar and let it melt for about 2 minutes.
Add the apples and cinnamon and cook until the apples just begin to soften, about 2 minutes.
Carefully add the bourbon.
The bourbon might ignite, if it does, it will burn off in a minute or so.
Continue cooking until the apples are soft, about 3 to 4 minutes.
Strain the apple slices and reserve the liquid.
Return the liquid to the stove, add the apple cider and simmer until the mixture reduces to a syrup.
Remove the pastry rounds from the refrigerator and prick each round several times with a fork. Arrange the apple slices in a single layer on top of each round.
Bake the tarts in the lower half of the oven until the pastry is crisp and golden, about 8 to 10 minutes.
Remove from the oven and brush the top of each tart with the syrupy cider mixture.
Serving Size 1 tart
Amount Per Serving
Total Fat 18 g
Saturated Fat 5 g
Protein 4 g
Total Carbohydrate 52 g
Dietary Fiber 4 g
Sodium 392 mg
Percent Calories from Fat 40%
Percent Calories from Protein 4%
Percent Calories from Carbohydrate 50%