Brandied Apple Tart Recipe
Here's a twist on a classic dessert which is perfect for Thanksgiving or any time of year. This Brandied Apple Tart features locally sourced apples and Apple or Pear Brandy in the recipe. we recommend using Clear Creek, of course!
INGREDIENTS
FOR THE SHORTCRUST PASTRY
6 Tbsp (85 g) unsalted butter, room temperature
½ cup (50 g) powdered sugar
1 egg
⅛ tsp salt
1 ¼ cup (150 g) all-purpose flour
FOR THE TART
3-4 apples, pink lady or other firm baking apple with good flavor
¾ cup (75 g) powdered sugar
2 eggs
½ cup (118 ml) creme fraiche (or heavy cream)
¼ cup (59 ml) Clear Creek Apple or Pear Brandy
INSTRUCTIONS
FOR THE CRUST
In a medium bowl, combine butter and ½ cup powdered sugar. Beat with an electric hand mixer until pale and creamy.
Add the egg and beat again until fluffy.
Add the salt and flour and mix just until the dough comes together into a soft ball. (This dough should not be too sticky.)
Place the ball of dough into your tart pan and press the dough gently to fill the pan. Place the dough-lined pan in the refrigerator, while you prepare your filling ingredients.
Preheat your oven to 400F (200C).
FOR THE FILLING
Mix together ¾ c powdered sugar, 2 eggs, creme fraiche (or heavy cream), and Clear Creek Apple or Pear Brandy. Set aside.
Peel and slice apples into ⅜”-½” thick.
Remove the crust from the refrigerator and arrange the slices over the dough in the tart pan. Place the pan on a lined baking sheet for easy transportation and to catch any spill-over.
Pour the brandy mixture over the apples in tart pan. (You may not use all of this mixture, just be conscious that you are not over-filling your pan.)
Bake the tart for 35-40 minutes, until the cream is firm and the tart is a deep golden brown.
Remove from the oven and let cool on a wire rack.
Serve warm or at room temperature.
Typically this tart is served on its own, but you can add whipped cream or ice cream, if desired.
Recipe from The Curious Cuisinaire