Honey & Whiskey Apple Tarts

Mini whiskey and apple tartsI know, I know, another recipe with whiskey. Last year it was this bourbon apple pie. Then, it was whiskey cinnamon rolls. And, most recently it was overnight whiskey applesauce. What can I say? Whiskey just sounds good in baked goods, especially anything with apples. Have you ever had a flavor, spice or special ingredient you find yourself going back to over and over? Apparently mine is whiskey. Not sure what that says about me exactly. 🙂Mini apple and whiskey tartsYou could also easily leave the whiskey out though. I won't tell. Whatever you do I highly recommend using this crust recipe. It's awesome. It's from one of my cooking heroes, Julia Child (of course).Rolling out tart crustsHoney & Whiskey Apple Tarts, makes 4 mini size tarts.

For the crusts (recipe adapted from Mastering the Art of French Cooking)
2/3 cup flour
1 tablespoon sugar
1/8 teaspoon salt
5 1/2 tablespoons cold butter
scant 3 tablespoons cold water

In a food processor combine the flour, sugar and salt. Pulse a couple of times to combine. Cut the cold butter into small cubes and add to the flour mixture. Pulse until crumbly and well combined. The mixture should be like small pebbles. While the processor is running slowly stream the cold water into the mixture until a dough ball forms. Wrap the dough in plastic wrap and place in the refrigerator for at least an hour, or overnight.Tips for making tart crustsSpray each of your tart pans with a little non stick cooking spray. Divide the dough into four pieces and roll out into a circle that can cover the entire tart pan. Place over the pan, lightly press the dough down into the pan. Now use a rolling pin to roll over the pan so you can easily remove the excess dough (pictured above).Apple tart fillingFor the filling:

2 apples (Granny Smith preferred)
2 tablespoons brown sugar
1/2 teaspoon whiskey

Peel the apples and cut into small cubes. Cook along with the sugar and whiskey over medium heat for 12-16 minutes until the apples have softened enough to mash. You can mash them with a wooden spoon or use an immersion blender. Divide the apple filling among the four prepared pie crusts.

For the tops:
2 apples (Granny Smith preferred)
1/4 cup honey
3 tablespoons water
1/8 teaspoon whiskey

Peel and slice the apples thin. Lay the slices over the top of the apple fillings. Bake the tarts at 375°F for 20-22 minutes until the crusts begin to brown. In a small bowl combine the honey, water and whiskey. Brush the mixture over the warm tarts.Mini whiskey apple tartsServe warm with a light dusting of powdered sugar or a big scoop of vanilla ice cream. Enjoy! ox. Emma

Credits// Author & Photos by: Emma Chapman

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