I had a fabulous plan for Thanksgiving food, and for what we’d eat the days leading up to and leading out of the holiday. The flaw in my plan? I didn’t expect our family members to demand a break from eating during the day. For whatever reason, they didn’t want to eat most minutes of the day between 8 a.m. and midnight.
I do not understand these people. Do they not appreciate the concept of the elastic-waist pants and the joy of acid reflux?
So…after the last Thanksgiving guests flew away, I was left with an extra piecrust and an idea for a boozy, celebratory (yet simple) tart. I assembled it for me and Steve to go with our Saturday night dinner of leftovers, but this is, most definitely, festive fare, perfect for any event during the upcoming holiday season.
This is adult apple pie – spiced and rustic, but still harkening back to grandmother’s house. The alcohol cooks off, and the sauce’s flavor becomes rich and raisin-like. Serve hot slices of tart with ice cream, or top it with some fresh-whipped cream, or simply drizzled with its own brandy-cream sauce.
You’ll probably have leftover sauce, by the way, and it will keep for a few days in the refrigerator. Serve the leftover sauce over ice cream while planning your next tart-making experience. And happy holidays to you and yours!
3 Granny Smith apples (or any baking apple)
1 3/4 c. brandy
1 c. sugar
1 pie crust (homemade or storebought)
1/2 Tbsp. apple pie spice
1 Tbsp. sugar
2 oz. nonfat evaporated milk
- Preheat the oven to 350 degrees.
- Core and thinly slice the apples.
- Combine the brandy and 1 c. sugar in a saucepan. Bring to a simmer and cook until the sugar has dissolved.
- Add the sliced apples to the brandy mixture. Cook approximately 10 minutes, until the apples are tender but not mushy.
- Remove the apples with a slotted spoon, and continue simmering the brandy mixture until it has reduced by about half. Remove from heat.
- When the apples have cooled enough to work with, roll out the pie crust and arrange the sliced apples in a circular pattern in the center of the crust. Leave approximately 1 1/2 inches of crust all the way around.
- Once the apples are arranged, sprinkle them with the apple pie spice and the additional Tbsp. sugar. Fold the edges up around the apples, leaving an open area in the center.
- Bake the tart for approximately 45 to 50 minutes, until the crust is golden.
- When the tart comes out of the oven, whisk the evaporated milk into the brandy mixture and reheat it. Serve slices of tart drizzled with the brandy sauce.