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Caramel Apple Pie Moonshine Tart 1

Caramel Apple Pie Moonshine Tart

This Caramel Apple Pie Moonshine Tart combines America's most beloved pie flavor with a spirited twist. The subtle heat of moonshine perfectly balances the sweet, caramelized apples in this show-stopping dessert that's both familiar and excitingly different.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

Equipment

  • Food Processor
  • 9-inch tart pan with removable bottom
  • Saucepan
  • Silicone Spatula

Ingredients
  

For the Crust

  • 1½ cups all-purpose flour substitute almond flour for a gluten-free option
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 3-4 tablespoons ice water

For the Apple Filling

  • 4 Granny Smith apples peeled, cored, and thinly sliced (Honeycrisp or Pink Lady make excellent substitutes)
  • ¼ cup apple pie moonshine can substitute bourbon or whiskey, adjusting to taste
  • ¾ cup brown sugar packed
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For the Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter room temperature
  • ½ cup heavy cream
  • 1 tablespoon apple pie moonshine optional, for enhanced flavor
  • ½ teaspoon sea salt

Instructions
 

  • Combine flour, sugar, and salt in a food processor with several quick pulses. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs – about 10-12 pulses.
  • Drizzle ice water one tablespoon at a time, pulsing between additions, until the dough just begins to come together when pinched.
  • Turn the dough onto a lightly floured surface, form into a disk, and wrap in plastic. Chill for at least 30 minutes.
  • In a large bowl, gently toss the sliced apples with lemon juice to prevent browning.
  • In a separate bowl, combine brown sugar, spices, and cornstarch, then add to the apples and toss until evenly coated.
  • Pour in the moonshine and vanilla, tossing gently. Let this mixture sit for 10 minutes, allowing the flavors to meld and the apples to begin releasing their juices.
  • Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to form a circle approximately 12 inches in diameter and about ⅛ inch thick.
  • Transfer to a 9-inch tart pan with a removable bottom, gently pressing into the bottom and sides. Trim excess dough or fold it over for a more rustic edge.
  • Arrange the apple slices in concentric circles, starting from the outside and working inward. Pour any remaining juices from the bowl over the arranged apples.
  • Bake the tart for 40-45 minutes, until the crust is golden brown and the apples are tender when pierced with a fork. If the edges begin to brown too quickly, cover them loosely with foil.
  • While the tart bakes, make the caramel sauce. Heat the sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant silicone spatula.
  • As the sugar begins to melt and turn amber (around 350°F if you're using a candy thermometer), add the butter and whisk until completely melted.
  • Remove from heat, slowly add the cream (be careful, it will bubble vigorously), and whisk until smooth. Stir in the moonshine and salt. Allow to cool slightly – the sauce will thicken as it cools.
  • Allow the tart to cool for at least 15 minutes before removing from the pan.
  • Drizzle with the warm caramel sauce just before serving, reserving some for individual servings.

Notes

For a lighter version: Substitute half the all-purpose flour with whole wheat pastry flour, reduce sugar in the filling by ¼ cup and add a tablespoon of maple syrup, use coconut oil instead of butter, or try a date-based caramel sauce.
This tart stays fresh at room temperature for up to 2 days when covered loosely with foil. For longer storage, refrigerate for up to 5 days. Store the caramel sauce separately in the refrigerator for up to 2 weeks.
The baked tart can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 3gFat: 19gSaturated Fat: 12gCholesterol: 52mgSodium: 180mgFiber: 3gSugar: 42g
Keyword Apple Pie, Moonshine, Caramel, Tart, Boozy Dessert, Fall Dessert
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