Bourbon Caramel Sauce
Add 1/2 cup of sugar and 2 tablespoons of water to a small saucepan over medium heat. Heat without stirring until sugar is dissolved, about 5 minutes. Increase heat to medium high and cover pan. Cook without stirring for 5 minutes or until mixture turns a dark amber color.
Remove from heat. Add cream and whisk to combine.
Add butter, bourbon, vanilla extract and salt. Whisk to combine.
Yield: About one cup.
Apple Tart à la Mode
Makes 4 Apple Tarts
Ingredients
Bourbon Caramel Sauce
1/2 cup (3.5 ounces) granulated sugar
2 Tablespoons (1 ounce) water
1/4 cup (2 ounces) heavy cream, room temperature
2 Tablespoons (1 ounce) unsalted butter, room temperature
1 Tablespoon (0.5 ounces) bourbon
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
Apple Tart
2 to 3 small to medium Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon lemon juice
5 Tablespoons granulated sugar, divided
1/4 teaspoon ground cinnamon
3 ounces cream cheese, room temperature
4 puff pastry shells, thawed
Vanilla ice cream
Apple Tart
Combine apple slices, lemon juice, 3 tablespoons of sugar and cinnamon in a medium bowl. Set aside
Add remaining 2 tablespoons of sugar to cream cheese; stir until smooth. Set aside.
Preheat oven to 400°F.
On a lightly floured surface, roll each Puff Pastry Shell to a 5 to 6-inch circle. Cut to a 5-inch circle. Prick each circle very thoroughly with the tines of a fork. Place on a silicone lined baking sheet.
Spread 1/4 of the cream cheese mixture evenly on each pastry circle. Top with a single layer of apples, arranged in a spiral fashion.
Bake at 400° F for 20 minutes or until pastry is golden brown. Remove from oven and cool slightly on a wire rack.
Serve warm, topped with a scoop of vanilla ice cream and Bourbon Caramel Sauce drizzled on top.
https://www.tallahassee.com/story/life/food/2021/03/17/bourbon-caramel-sauce-pops-easy-apple-tart-over-top/4730283001/
