Recipe Summary

Prep time: 30 mins
Cook time: 20 mins
Yield: 6 servings

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lower in sodium
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Bourbon Apple Tarts
This recipe serves: 6  
2 9-inch pie crusts or 1 sheet of puff pastry
3 apples
1 tablespoon butter
1/4 cup brown sugar
1 pinch ground cinnamon
1/3 cup bourbon
1/4 cup apple cider

Cooking Instructions
1. Preheat the oven to 375°F.

2. 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.

3. Peel, core and slice the apples 1/8" thick.

4. In a large saute 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.

5. 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.

6. Strain the apple slices and reserve the liquid.

7. Return the liquid to the stove, add the apple cider and simmer until the mixture reduces to a syrup.

8. 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.

9. 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

Nutritional Information
Number of Servings: 6
Per Serving
Calories 410 Carbohydrate 52 g
Fat 18 g Fiber 4 g
Protein 4 g Saturated Fat 5 g
Sodium 392 mg    


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