Get it while it's hot. A.H.Hirsch is the oldest available bourbon made from time honored pot tradition. Considered The quintessential American spirit - Hirsch Selection Small Batch Reserve Kentucky Straight Bourbon Whiskey, is a high quality bourbon in very short supply. The Penn. Distillery is no more, after running since 1753. With only limited stocks on hand, Hirsch Selection™ Small Batch Reserve Kentucky Straight Bourbon Whiskey was selected expressly for connoisseurs of small batch fine spirits, but somehow priced for everyday man. This surely is great with my Apple Tart Tartin. BTW, Hirsch namesake, but no relation that I know of. Darn.
Recipe by George Hirsch
Makes six servings | From George Hirsch Living it UP! TV series
2 large green apples, peeled, cut into quarters, remove core and cut into 1/2 inch slices
1/2 stick sweet butter
1/4-1/2 cup pure cane granulated sugar, depends on tartness of apples
1 sheet frozen puff pastry, defrosted
Pre heat oven to 400 degrees.
Spread room temperature butter in the bottom of a nine-inch non stick oven proof sauté pan. Sprinkle sugar completely over bottom of pan. Arrange apple slices on top of sugar. Cover apples with puff pastry dough, but do not stretch dough. Press dough lightly around the inside rim of the pan. Cut away corners of excess dough so puff pastry fits into the round sauté pan. With the tip of a knife, poke three to four tiny holes in dough.
On the stove top, begin to cook the tart on a high heat until the dough begins to bubble. This will take about 3-4 minutes. By cooking on the stove top you are browning the sugars and apples. If the dough bubbles up too high, gently pierce dough with tip of a knife to allow excess steam to escape. Once the tart has been cooked on the stove top, place the tart in the oven for ten to twelve minutes or until the pastry is light brown and fully baked.
Remove tart from oven, allow to set about thirty seconds. CAREFULLY, with a large serving platter place inverted over tart. With a towel holding the hot pan and anther hand on top of the inverted platter, turn the platter right side up and un-mold the tart from the sauté pan.
Top with powdered sugar. Serve warm with fresh whip cream or ice cream. Enjoy your tarte tatin.