Name: Apple Tart à la Mode with Bourbon Caramel Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup (3.5 ounces) granulated sugar; 2 Tablespoons (1 ounce) water; ¼ 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; ¼ teaspoon fine sea salt; 2 to 3 small to medium Granny Smith apples, peeled, cored and thinly sliced; 1 teaspoon lemon juice; 5 Tablespoons granulated sugar, divided; ¼ teaspoon ground cinnamon; 3 ounces cream cheese, room temperature; 4 puff pastry shells, thawed; Vanilla ice cream for serving

Introduction

Apple Tart à la Mode is a delightful dessert that combines tender apple slices arranged on flaky puff pastry with a creamy layer of sweetened cream cheese. Finished with a scoop of vanilla ice cream and drizzled bourbon caramel sauce, this dish is perfect for a special treat or entertaining guests.

Two white plates with a dark blue and gold rim each hold a dessert with three layers: the bottom layer is a round, golden-brown pastry crust with a slightly raised, crimped edge; above it are thin slices of caramelized apples or fruit arranged in a circular pattern, mixed with a dark brown sauce drizzled on top; the top layer is a creamy scoop of vanilla ice cream with a glossy caramel or toffee sauce flowing over it. The plates rest on a white marbled surface with silver spoons and forks placed beside each plate. Behind the plates is a blue vase with white patterns holding a bright pink flower and an orange fruit, set against layered blue and cream fringed cloth fabrics. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Bourbon Caramel Sauce:

½ cup (3.5 ounces) granulated sugar
2 Tablespoons (1 ounce) water
¼ cup (2 ounces) heavy cream, room temperature
2 Tablespoons (1 ounce) unsalted butter, room temperature
1 Tablespoon (0.5 ounces) bourbon (optional)
1 teaspoon vanilla extract
¼ teaspoon fine sea salt

Apple Tart à la Mode:

2 to 3 small to medium Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon lemon juice
5 Tablespoons granulated sugar, divided
¼ teaspoon ground cinnamon
3 ounces cream cheese, room temperature
4 puff pastry shells, thawed
Vanilla ice cream, for serving

Instructions

Step 1: Prepare the Bourbon Caramel Sauce. In a small saucepan over medium heat, combine ½ cup sugar and 2 tablespoons water. Heat without stirring until the sugar dissolves, about 5 minutes. Increase heat to medium-high and cover the pan. Cook without stirring for 5 minutes or until the mixture turns a dark amber color.

Step 2: Remove the pan from heat. Carefully add the room temperature cream and whisk to combine, watching out for bubbling. Then add the butter, bourbon, vanilla extract, and salt. Whisk until smooth. Set aside.

Step 3: In a medium bowl, toss the sliced apples with lemon juice, 3 tablespoons sugar, and cinnamon. Set aside to marinate.

Step 4: Mix the remaining 2 tablespoons of sugar into the cream cheese until smooth and creamy. Set aside.

Step 5: Preheat the oven to 400°F (200°C). On a lightly floured surface, roll each puff pastry shell into a 5 to 6-inch circle. Trim to a 5-inch circle and prick thoroughly with a fork. Place the pastry circles on a silicone-lined baking sheet.

Step 6: Spread one quarter of the cream cheese mixture evenly over each pastry circle. Arrange the apple slices in a spiral pattern on top.

Step 7: Bake in the oven at 400°F for 20 minutes or until the pastry is golden brown. Remove from oven and let cool slightly on a wire rack.

Step 8: Serve the warm apple tarts topped with a scoop of vanilla ice cream and drizzled generously with the bourbon caramel sauce.

Tips & Variations

If preferred, omit the bourbon from the caramel sauce for a non-alcoholic version.

Small apples cut into thin slices create a more attractive spiral design; you can also use larger apples but adjust slice thickness accordingly.

Low-fat cream cheese works well for a lighter cream layer without compromising texture.

Watch the caramel closely as it can burn quickly once it starts changing color.

The caramel mixture will bubble up violently when adding cream, so add it carefully to avoid burns.

For dinner parties, you can prepare the tarts up to placing the apples on the pastry, then bake them just before serving.

FAQs

Can I use a different type of apple for this tart?

Yes, you can use other firm apples like Honeycrisp or Fuji, but Granny Smith apples are preferred for their tartness and ability to hold shape when baked.

Is it necessary to prick the puff pastry before baking?

Pricking the pastry prevents it from puffing up too much and helps create a nice, even base for the cream cheese and apple toppings.