Apple Tart With Bourbon Whipped Cream

• 1 sheet frozen puff pastry, thawed for 20 minutes but do not unfold
• 3 granny smith apples
• 13 cup granulated sugar
• 1 large egg yolk, beaten with
• 1 teaspoon water, for egg wash
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons apple jelly or 2 tablespoons apricot jam
• 1 cup heavy cream
• 2 teaspoons confectioners' sugar
• 1 tablespoon Bourbon

1. Preheat oven to 375 degrees.
2. On a lightly floured surface, roll out pastry sheet (still folded) to an 8 inch by 14 inch rectangle.
3. Trim edges with a sharp paring knife.
4. Transfer to baking sheet, place in freezer.
5. Peel, core and slice apples 1/4 thick, toss in bowl with sugar.
6. Brush pastry with egg wash, avoiding edges.
7. Use a sharp paring knife to score a 3/4 border around the pastry (do not cut all the way through).
8. Place apples inside border, and dot with butter.
9. Bake until puff pastry is golden and apples are tender, 30-35 minutes.
10. In microwave, heat jelly with 1T of water until melted.
11. Brush apples with glaze.
12. Serve tart warm with Bourbon Whipped Cream: beat sugar, and bourbon until soft peaks form or 1 tablespoon whisk the cream, sugar, and bourbon until soft peaks form.

pastry, apples, sugar, egg yolk, water, unsalted butter, apple jelly, heavy cream, sugar, bourbon

Taken from www.food.com/recipe/apple-tart-with-bourbon-whipped-cream-312533 (may not work)