Rustic Apple Tartlets
adapted from Cooks Illustrated
1 1/4 cup flour
2 tablespoons sugar
1/4 teaspoon salt
8 tablespoons butter, cold and cut into 1/2 inch pieces
4 ounces cream cheese, cold, cut into 1/2 inch pieces
1-3 tablespoons ice water
2 tablespoons sugar
1/4 teaspoon cinnamon
Adjust one oven rack to the highest position and the other rack to the lowers; heat oven to 400 degrees. Peel, core and cut apples into 1/4 inch thick slices and toss with the lemon juice, 1/4 cup sugar and cinnamon. Arrange parchment lined dough rounds in a single layer on the work surface. Arrange about 1 cup apple slices, thick edges out in a circular mound, leaving 1 inch border of dough. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape and compacting apples. Slide 3 tartlets on to each of 2 cookies sheets. Brush crust with water and sprinkle crusts and apples with the remaining 2 tablespoons of sugar.
Bake tartlets until pale golden brown, about 15 minutes. Rotate pans, and bake until crust is deep golden brown and the apples are tender, about 15 minutes longer. Cool on cookie sheets 5 minutes; transfer to cooling rack.
Bourbon-Vanilla Bean Whipped Cream
1 1/2 cup heavy cream, chilled [preferably pasteurized or pasteurized organic] 1 1/2 tablespoons sugar
1 tablespoon bourbon
1/2 vanilla bean, seeds scraped
Chill a bowl and beater of electric mixer in a freezer for a least 20 minutes. Add cream, sugar, bourbon and vanilla bean seeds to a chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 30 seconds until stiff peaks form. If necessary, finish beating with whisk to adjust consistency.
Serve on the side. Drizzle tartlets with caramel as well, if desired.