Yep, this happened. And while it’s probably more accurate to call it a galette, I called it a tart for no reason. So, a tart it is… 
I don’t have much of a sweet tooth but if a desert include apples, I’m powerless to resist its charm. This was an awesome dessert and it’s really easy to make as well!
You’ll need to start with our pie dough (the recipe for awesome pie dough, including right portion is here). We rolled the crust into a big circle, placed it on a slightly floured pizza stone (a cookie sheet would be fine) and loaded the center with filling. After that it was a rough fold of the sides, a quick brush with a beaten egg and we were done!
One of the tricks to this pie is to roll the sides fairly high – the higher the sides, the more liquid you can add from the filling. The liquid will be runny when it’s really hot but will thicken as the pie cools (and will set at the consistency of sour cream when served cold) so the high sides help keep it in.
I don’t know how to describe it other than by its ingredients. We used a spicy whisky, mixed it with maple syrup and sour cream. You could replace the whisky with bourbon, regular whisky or even dark rum. But spicy whisky really added warmth in the middle of our cold winter.
Maple, Whisky and Sour Cream Apple Tart Recipe – Ingredients
- 3 apples cut into slices (the peel is fine)
- 1 pie crust, rolled in a big circle.
- 0.5 teaspoon ground cinnamon
- 1 – 1.5 ounces maple syrup
- 1 – 1.5 ounces spiced whisky (or whisky or bourbon or dark rum or…well, you get it…)
- 1/3 cup of thick sour cream (if your sour cream is runny, reduce to a 0.25 cup and use the lower measure of whisky and maple)
- Juice of 0.5 lemon
- 1 egg, lightly beaten
Maple, Whisky and Sour Cream Apple Tart Recipe – Instructions
- Heat oven to 350.
- Place the rolled-out crust on a lightly floured cookie sheet or pie stone. This will make it easy to move into oven once it’s filled.
- Toss the apples in the lemon juice (this will help stop them from browning)
- Mix the sour cream, maple and whisky together.
- Toss apples in cinnamon.
- Toss apples with sour cream mixture.
- Create a pile of apples in the center of your crust by transferring them with your hands or a slotted spoon (do not pour them onto it or too much liquid will be included.
- Fold the sides of the pie over top of each other. There’s no magic to this step – your hands will figure it out so just go with the flow!
- Brush the exposed crust with eggs.
- Pour sour cream liquid into the pie, watching the level of the liquid. Stop about 1 centimeter (1/3 inch) away from the top of the lowest bit of crust. You can always add more liquid part way through cooking as it evaporates.
- Place in oven. After 20 minutes, apply another egg wash to the crust. Bake till golden and flaky (about 25-40 minutes depending on your oven).
What’s your favorite tart?
Hey, call it whatever you want–it looks delicious, and that’s all that matters.
THanks Eileen!
I always feel snobby and pretentious calling it a galette, lol. Not many people in my ‘hood would know what I was talking about & I’d have to expain myself way too much. Your tart looks delicious – I’ve never used sour cream in apple pie & I’m intrigued…
Galette is my favorite way to make pie. A cool trick I learned from Liana Krissoff’s Canning for a New Generation is to strain the liquid from the filling into a small saucepan before filling the tart(s).
Fill the tarts with the strained fruit mixture & dot with butter. Bake. While the tarts are baking, bring liquid to a boil and reduce by about half until thick – take care to prevent burning.
When you remove the tarts from the oven, pour the thickened sauce into the pie and let it cool. Very thick and extremely intensified fruit flavor without thickeners that weird up the texture.
That is one of my very favorite secrets… don’t tell