• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
  • French Croissant Video Course
  • Start Here
  • Contact

Bessie Bakes

Soul-Satisfying Food at Home

apples

WARM APPLE SALAD w/ APPLE CIDER VINAIGRETTE

Gluten Free

WARM APPLE SALAD w/ APPLE CIDER VINAIGRETTE

 

warm apple salad ingredients

This post is brought to by “Man, my pants are getting tighter with all the sweets I’ve been eating because I have a baking blog.”  Don’t you love that brand?  After making the most amazing GF Chocolate Browned Butter Cake with Chocolate Meringue Buttercream last week, I’m needing a little savory and healthy options to counteract all those delicious baked goods I’ve been testing (I do it only for your benefit?).    Luckily I made the cake for someone’s birthday (Happy Bday Ray ?!) and was unable to dive into it myself, unless you count scraping off every morsel of cake from the pans and eating spoonfuls of leftover buttercream.  Hence, I need to eat more salads.

warm apple salad closeup

The autumnal season seems to bring about the need for warm, fuzzy slippers, and hot tea snuggled in the palms of your hands…Ok, let me stop and make some tea because that sounds nice☕️.  Now that I’m snuggled in a blanket with warm tea, I’m also craving this lovely salad I made yesterday for lunch.  Salads and cold weather don’t seem to mix, but I think this warm apple salad will woo you into eating your greens all year long.  Crisp apples slightly warmed with sautéed shallots with a light apple cider vinaigrette are perfect fall salad flavors.  Pecorino Romano is probably my favorite cheese for snacking and topping on salads, pastas, my big toe…you name it!  Sliced toasted almonds, golden raisins, and a maché greens mix I got from the store round out this tasty and satisfying meal.

warm apple salad and vinaigrette

warm apple salad 1

If you are needing a little protein, might I suggest chicken sausage?  My favorite is Aidell’s Chicken Apple Sausage which can be found next to the pork sausage in the grocery store.  I wouldn’t be mad if you felt the need to add a little bacon on top either.

warm apple salad dressing drizzled

 

Bon Appetit Ya’ll,

Leslie O.

warm apple salad and vinaigrette
Print

Warm Apple Salad with Apple Cider Vinaigrette

Warm apples, fresh greens, with sautéed shallots, toasted almonds, and pecorino cheese make a perfect fall salad.
Course Salads
Cuisine American
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 2

Ingredients

  • 5-8 oz . Fresh mixed salad greens
  • 2 apples peeled and sliced
  • 1/3 cup sliced almonds
  • 1 large shallot sliced
  • 3 Tbsp . golden raisins
  • 1 Tbsp . Olive oil for shallots and apples
  • Pecorino Romano Cheese shaved
  • For the vinaigrette:
  • 1 Tbsp and 1/2 . Apple cider vinegar
  • 3 Tbsp . Olive Oil
  • 1 Tbsp . Maple syrup
  • 1 tsp . Whole grain Mustard
  • salt and pepper

Instructions

  1. Whisk the apple cider vinegar, whole grain mustard, and maple syrup together. Whisk the 3 Tbsp. olive oil, salt, and pepper until combined. Add the golden raisins to soften and absorb some of the flavor.
  2. Heat a medium sauté pan over medium heat and toast the almonds until slightly golden brown. Set aside.
  3. In the same pan heat the remaining 1 Tbsp. olive oil. Add the sliced shallots and sauté until fragrant, about 2 minutes.
  4. Add the sliced apples and warm through, about 1 minutes. You don't want to overcook the apples because they will lose their crispness.
  5. In a large bowl, add the salad greens and toss with the vinaigrette. Top with the golden raisins, apples and shallots, almonds, and shaved pecorino romano cheese. Season again with salt and pepper again if needed.
warm apple salad pinterest
Bourbon Apple Tart with Brown Sugar Crumble

Baking

Bourbon Apple Tart with Brown Sugar Crumble

 

Bourbon Apple Tart

With all the fall excitement in the air I couldn’t help but start thinking about the scent of spices, scrumptious squash soups, and fresh crisp apples just begging to be put in a tart.  For most people, it’s far too early to be worrying about what you are making for Thanksgiving.  However, when you have a food blog that is coming up into the busiest season for eating, drinking, and being merry, one must be prepared!  I have been dreaming up the perfect apple dessert that is worthy of even the most show-stopping Thanksgiving table.  This recipe has been unfolding in my daydreams for a couple of weeks now ready to be birthed into a delectable French tart.

I woke up this morning determined to give this recipe a shot, hoping that I wouldn’t have to go through several attempts before I hit the nail on the head.  I’ve made plenty of tarts and pies in my day to feel pretty comfortable with the challenge of a one-and-done recipe.  My first (and most important) objective was to inject plenty of Bourbon into a traditional French apple tart.  I also wanted a buttery, flaky pastry dough, and a brown sugar crumble.  As a secret ingredient, I wanted to add apple butter to the glaze to give even more concentrated apple flavor (I just might have to trademark this secret that is not-so-secret anymore).

I can say with all honesty that this is one of the best apple desserts I have ever had!!!!  The deep caramel-y flavors of the bourbon, brown sugar, and apple butter paired beautifully with the green apples and buttery crust.  If you want to impress a crowd, bookmark this recipe and serve it for Thanksgiving.  Or if you’re like me, make it on a Wednesday morning just because you are in the mood:)

Bourbon and Apples

When I asked my husband what kind of bourbon he suggested (he’s the fine liquor connoisseur of the house), he recommended Knob Creek, which is a specialty bourbon made by Jim Beam.  This is not an affiliate link, therefore I paid for this Bourbon out of my own pocket and I am not being paid for this post!  Of course, any bourbon that you have or like to drink will work great in this recipe.  Now that we have the bourbon covered, let’s get baking!!

Pastry Dough Food Processor

Start by mixing the dough because you want it to have time to rest in the fridge for at least thirty minutes before rolling it out.  Feel free to make this a day ahead and place in the fridge overnight, or better yet, make it up to a month in advance and freeze!  First, cut really cold butter into small chunks.  Once they have been cut into chunks, put them in the freezer for about ten minutes to keep them cold.

The easiest way to make a pastry dough is in a food processor.  It just takes a few pulses to incorporate the ingredients…done!  However, a pastry cutter or your fingers can be used to incorporate the ingredients in a snap.  Flour, butter, cold water, cold vodka, and salt is all you need.  Let the dough rest in the freezer for thirty minutes or in the fridge for an hour prior to rolling out.

Pastry dough wrapped

Roll out the dough between sheets of plastic to help keep it together and invert in a buttered tart pan.  Puncture small holes with a fork to allow for steam to escape.

Pastry dough in tart pan

Peel, core and slice the apples about 1/4-inch thick.  Squeeze a bit of lemon juice over the sliced apples to keep them from browning.  Fan them out in the tart pan by overlapping in a circular pattern.

Green apples

Meanwhile make the glaze in a saucepan by melting brown sugar and butter together.  Add the bourbon, vanilla, apple butter, and baking powder and simmer until thickened slightly, one to two minutes.  Pour the glaze over the apples and brush with a pastry brush to evenly coat.

Apple tart pre-bake

Now make the crumble by mixing melted butter, more of that beautiful brown sugar, oats, and all purpose flour.  Top the tart with the crumble and bake for about 40-50 minutes or until crumble and crust are golden brown.

Bourbon Apple tart

Just look at that beauty!!!!!!!

Bourbon apple tart baked

This post contains affiliate links for amazon.com which means I receive a small commission for purchases made through the links.  I only recommend products I use and love.  Thank you for supporting Bessie Bakes!

Bourbon Apple Tart Pinterest

Bon Appetit Ya’ll,

Leslie O.

Bourbon Apple Tart
5 from 17 votes
Print

Bourbon Apple Tart with Brown Sugar Crumble

A delicate French apple tart is enhanced with the deep caramel flavors of bourbon, brown sugar, apple butter, and topped with a brown sugar crumble.
Course Baking
Cuisine French Inspired
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 8

Ingredients

  • 4 Green apples skinned, cored, and sliced
  • 1/2 of one lemon
  • 3/4 cup Brown sugar 114 grams
  • 3 Tbsp . Butter 44 grams
  • 1/4 cup Bourbon 55 grams
  • 2 Tbsp . Apple butter 40 grams
  • 1/4 tsp . Baking powder
  • 1 tsp . vanilla

For the crust:

  • 2 cups All purpose flour 290 grams
  • 1 cup Butter 1 stick or 113 grams
  • 1 Tbsp . Sugar 15 grams
  • 3 Tbsp . Cold Water 42 grams
  • 3 Tbsp . Cold Vodka 30 grams
  • 3/4 tsp . Salt 4 grams

For the crumble:

  • 6 Tbsp Melted butter
  • 6 Tbsp . All purpose flour
  • 6 Tbsp . Oats
  • 6 Tbsp . Brown Sugar

Instructions

  1. Make the crust:
  2. Cut cold butter into small chunks and place in the freezer for ten minutes. Mix the water and vodka together and place in the freezer too.
  3. Pulse the 2 cups of flour, sugar, and salt until combined.
  4. Add the cold butter and pulse until they are broken into tiny chunks.
  5. Pulse in the water and vodka mixture until the dough just starts to come together. Cover with plastic wrap and place in the freezer for 30 minutes or in the fridge for one hour. The dough can be made up to one month in advance and frozen, or up to three days in advance when stored in the fridge.
  6. While the dough is resting, peel, core, and slice the apples. Drizzle a little lemon juice on top to keep from browning and cover with plastic wrap.
  7. Preheat the oven to 375 degrees.
  8. Roll out the dough between sheets of plastic wrap to help keep the dough intact and invert on a buttered tart pan and gently press into the bottom and sides. Remove the excess dough around the edges and puncture wholes on the bottom of the shell with a fork to allow steam to escape.
  9. Overlap apple slices in a circular pattern in the shell.
  10. Heat a small saucepan over medium heat and melt the butter and brown sugar. Add the apple butter, bourbon, vanilla, and baking powder and simmer until thickened slightly, about two minutes.
  11. Pour the glaze over the apples and spread evenly with a pastry brush.
  12. For the crumble, melt the remaining butter 6 Tbsp. butter. Combine the butter, flour, brown sugar, and oats together.
  13. Distribute the crumble over the tart. It will not cover it completely. That is ok, we want the steam to escape.
  14. Bake for 40-50 minutes or until the crust and crumble are golden brown.
  15. Let cool at least 30 minutes before serving.
  16. Serve with unsweetened whipped cream.

 

 

Primary Sidebar

Follow Us

  • Pinterest
  • Instagram
  • YouTube
  • Facebook

Search for a recipe

Recipe Categories

Bessie Bakes Bread School widget croissant video course

Like Bessie Bakes on Facebook

Like Bessie Bakes on Facebook

My cookbook!

Bessie’s Most Popular

  • My Before & After Photos on 30 Days of the Bone Broth Diet
    My Before & After Photos on 30 Days of the Bone Broth Diet
  • 5 INGENIOUS WAYS FOR HOW TO USE A FRENCH PRESS (STEP-BY-STEP PHOTOS)
    5 INGENIOUS WAYS FOR HOW TO USE A FRENCH PRESS (STEP-BY-STEP PHOTOS)
  • FRENCH CROISSANT RECIPE | CHOCOLATE CROISSANTS (40 STEP-BY-STEP PHOTOS)
    FRENCH CROISSANT RECIPE | CHOCOLATE CROISSANTS (40 STEP-BY-STEP PHOTOS)
  • THE LAZY BAKER'S GUIDE TO CARING FOR A SOURDOUGH STARTER
    THE LAZY BAKER'S GUIDE TO CARING FOR A SOURDOUGH STARTER
  • HOW "THE BONE BROTH DIET" HELPS YOU SHED POUNDS & LOSE WRINKLES ACCORDING TO DR. KELLYANN PETRUCCI
    HOW "THE BONE BROTH DIET" HELPS YOU SHED POUNDS & LOSE WRINKLES ACCORDING TO DR. KELLYANN PETRUCCI
  • MAGICAL CHOCOLATE AVOCADO "NUTELLA" RECIPE
    MAGICAL CHOCOLATE AVOCADO "NUTELLA" RECIPE

Copyright© 2019 · Cookd Pro Theme by Shay Bocks