Bourbon apple tarts

I'm into pie—and not writing—right now. In a major way.

This pie's easy. Get into it with me.

Bourbon Apple Tarts

Your favourite pastry, enough for top and bottom

6 Granny Smith apples, peeled & diced (about 2lbs or 0.9kg)
3 tablespoons unsalted butter
1/4 teaspoon salt
1/4 cup brown sugar
1/4 cup white sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1 teaspoon vanilla
2 tablespoons bourbon
1/4 cup water

Egg Wash:
1 egg
1 teaspoon water
coarse sugar (optional)

In a large skillet, melt the butter over medium heat. Add the apples and sauté for about 3 minutes. Add the salt, sugars and cinnamon. Mix well and cook for 5 more minutes.

In a small bowl, combine the water, cornstarch and vanilla. Add the mixture to the apples and stir in quickly.

Lower the heat and simmer for 15-20 minutes or until the apples become tender and caramelized. Stir in the bourbon and briefly bring to a boil to burn off the alcohol. Remove from heat and let the mixture cool completely.

When you're ready for pie, preheat your oven to 375 degrees Fahrenheit and line a large baking sheet(s) with parchment paper. Set aside.

In a small bowl, prepare the egg wash by whisking together the egg and water. Set aside for later.

Divide the pastry into 4 or 6 equal balls. Roll the first ball into a rough circle and transfer it to a parchment-lined baking sheet. Spoon 1/4 of the filling (or 1/6, depending on how many tarts you're making) into the centre of the pastry circle, leaving a 2-inch border all the way around.

Choose a spot and begin folding the edges into the centre, overlapping with your past folds as you go, until you arrive back where you started. A circle of filling will still be visible on top.

Brush the pastry carefully with egg wash and sprinkle generously with sugar. Repeat with the rest of the pastry.

Bake for 25-30 minutes, or until the crust is golden brown. Serve warm with ice cream or ginger-cinnamon whipped cream.

Yields 4-6 tarts.

Source: A boozy take on a recipe posted over at Food Is Luv.

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