Individual Apple Tarts With Irish Whiskey Sauce

• PASTRY
• 6 tablespoons cold unsalted Irish butter
• 1 cup all purpose unbleached/unbromated flour
• 1/4 teaspoon salt
• 3-5 teaspoons iced water
• FILLING
• 4 large granny smith apples, peeled and diced
• 4 tablespoons sugar
• 3 egg yolks
• 2 tablespoons sugar
• 1 cup heavy whipping cream
• 1 tablespoon irish whiskey

1. Pre heat oven to 400 degrees.
2. In a food processor, whirl together flour and salt. Add butter, pulsing until the mixture resembles coarse meal. Add water 1 teaspoon at a time, process just until dough clumps together and begins to form a ball. rnIt is best to make this pastry in advance to allow it to rest. Keep in a plastic bag in the refrigerator for at least 30 minutes. Make sure to wait until the pastry is at room temperature before rolling out.
3. Begin by preparing your tart tins. Lightly butter each one, dust with flour and remove any excess flour. Set tins aside.rnLine four individual tart tins with the pastry. rnThen add the apple and 2 tablespoons of sugar to sweeten. rnAdd the cream to a saucepan.rnBeat the egg yolks and 4 tablespoons of sugar together. Add this to the cream and slowly warm. Add whiskey. rnSpoon some of this mixture into tarts and keep the remaining sauce.rn Bake tarts for 25-35 minutes.rnrnWhile tarts are baking, transfer remaining cream mixture into a glass bowl and place over saucepan of simmering water. Stir until mixture thickens. Serve with tarts.rnrnSprinkle with confectioners sugar before serving.

cold unsalted irish butter, flour, salt, water, filling, granny smith apples, sugar, egg yolks, sugar, heavy whipping cream, irish whiskey

Taken from food52.com/recipes/16883-individual-apple-tarts-with-irish-whiskey-sauce (may not work)