Bourbon Apple Tart

• Apple Filling
• 8 Apples
• 4 tablespoons unsalted butter
• 3 tablespoons Cinnamon
• 1/2 teaspoon Nutmeg
• 1/4 cup Sugar
• 1/2 cup Bourbon (I use Maker's Mark)
• 1 Recipe Pate Brisee
• Topping
• 1/4 cup Flour, all-purpose
• 1/4 cup Granulated Sugar
• 1 teaspoon Orange Zest
• 2 tablespoons Juice from the Orange
• 1/4 teaspoon Salt
• 4 tablespoons Cold Unsalted Butter, cut into small pieces

1. Preheat to 450 degrees
2. Cut and peel apples. Add cinnamon, sugar and nutmeg, toss. rnPut 1/2 stick of butter in a skillet over med-high to melt. Add the apples and saute till all ingredients are well combined and starting to get syrupy (5 minutes). Add the whiskey and cook down (5-10 mins). If using gas, remove the pan from the heat before adding the alcohol. Remove from heat.
3. Make topping: combine flour, sugar, spices and salt and butter. Combine with Pastry Blender (can also use a food processor, but after, break the topping up with a knife or pastry blender so it's not too clumpy). Rub it together with your fingers till it begins to hold together.
4. Roll out the pate Brisee to 1/4" thick. Place the apples in the center, spreading them out to within an inch of each edge. Sprinkle topping over the fruit. Fold edges over the fruit to form the tart, crimp edges to hold it together.
5. Place in oven and bake until golden brown. 20-25 mins.

apple filling, apples, unsalted butter, cinnamon, nutmeg, sugar, bourbon, brisee, topping, flour, sugar, orange zest, salt, butter

Taken from food52.com/recipes/10124-bourbon-apple-tart (may not work)