Tag Archives: streusel

Cinnamon Whiskey Apple Tart


Cinnamon Whiskey Apple TartI know, I know apples again with this Cinnamon Whiskey Apple Tart.  But it is the season and I am definitely taking advantage of it.

Before I continue with the blog, I wanted to thank all of you for voting for Pastries Like a Pro on the Ranked Blog in the bakery category.  The blog is ranked number 1 and it wouldn’t have been possible without those of you who voted.  If anyone wants to still vote, please click on the link above.

Now back to the blog.

I am again using the Pâté Sucrée crust but getting it into the pan differently.  Instead of rolling it out, I am pressing it into the pan. It’s easier, faster and doesn’t require chilling – unless you are working in very warm conditions.  I think you will like this method.  I have used this technique before and is the one we used at the bakery for this type of tart pan.

Golden Syrup used in Cinnamon Whiskey Apple TartLyle's Golden Syrup

The Cinnamon Whiskey Sauce is an all-purpose sauce that uses Golden Syrup, an ingredient that is not found on most grocer’s shelves.  It comes from England and can be found in specialty food stores or online.  Lyle’s Golden Syrup is the most popular brand I have found.  I have become fond of using it instead of corn syrup for the taste.  I’s flavor is that of liquid caramelized sugar.

To avoid confusion when buying this product, Lyle’s markets their golden syrup as Golden Syrup, Dessert Syrup in a squeeze bottle, and in a tin but it’s all the same product including the design of the labels.

Golden syrup is entirely different from corn syrup.  In England, it is called “light treacle”. It is an inverted sugar syrup, made from sugar cane juice that has been concentrated and is about 25% sweeter than sugar.  It can be substituted measure-for-measure for corn syrup and used in baking, cooking, candy making, over pancakes and waffles, etc.

If you’re on the fence about getting a bottle, I will be posting and Australian Anzac Tart later this year which also uses golden syrup.

Corn Syrup

There is some confusion between corn syrup and high fructose corn syrup.  Corn syrup as found on grocers’ shelves, either clear or dark, is 100% glucose and is not the same as the high fructose variety where enzymes are added to corn syrup in order to convert some of the glucose to another simple sugar called fructose, also called “fruit sugar” because it occurs naturally in fruits and berries.  However, to make things more complicated, some manufacturers add high fructose corn syrup to their regular corn syrup.  Karo used to but no longer does.  So using Karo corn syrup is 100% glucose or sugar and is not considered a high fructose corn syrup.

Cinnamon WhiskeyFireball Cinnamon Whiskey

The most popular brand of cinnamon whiskey is Fireball but any brand will do.  With specialty liquor or liqueurs, I buy the small airline bottles which are 1/4 cup.  Otherwise, I would need a closet to store all the special flavors that pop up from time to time in the blog.

While lemon juice is usually used to sharpen the taste of apple pies and tarts, I find white balsamic vinegar brings the taste level way up and suggest you try it.

Streusel Topping

3/4 cup walnuts (85 grams or 3 ounces)
3 tablespoons flour (25 grams or 1 scant ounce)
3/4 cup packed brown sugar (150 grams or 5 1/3 grams)
3 tablespoons butter (45 grams or 1 1/2 ounces)

Put all in the processor bowl fitted with the steel blade.  Pulse to form a streusel topping.  Do not over-process or it will form a cohesive mass. Set aside.

Pâté Sucrée Pastry Crust for the Cinnamon Whiskey Apple Tart

1 1/4 cup all-purpose flour (175 grams or 6 1/4 ounces)
1/2 cup unsalted butter, cold and cut into small pieces (114 grams or 4 ounces)
1/4 cup granulated sugar (50 grams or 1 3/4 ounces)
2 egg yolks

Have a 9”x1” tart pan with a removable bottom for the tart handy.

Place the flour in the bowl of a processor. Pulse several times.  Place the cold butter over the flour and process until the butter is indistinguishable.  Pour the sugar over the mixture and process briefly to mix in.  Add the yolks and process until the crust comes together.

Divide the dough in half (about 180 grams or 6 1/3 ounces each piece).  Divide one half in half again (about 90 grams or 3 ounces each). Dough divided for Cinnamon Whiskey Apple Tart Roll one of the smaller pieces of dough into a ropeRope of dough that will go a little over halfway around the inside of the tart pan.  Rope of dough in panRepeat with the second half, overlapping the edges of the dough.Second rope of dough

Press the edges together so no line appears. Then press the dough into the edges of the pan. Dough pressed into sides of panPress the dough about 1″ into the bottom of the pan towards the center.Side dough pressed onto bottom of pan

Flatten the remaining half of the dough and place it into the bottom of the pan.  Bottom dough in panPress it out to join the edge dough.  Join these completely so there is no line that can be seen. Edge of dough meets side

Edge of dough pressed in

Completed crust.Completed crust for Cinnamon Whiskey Apple tart

Set aside.

Apple Filling

The photos show granulated sugar being used but the recipe calls for brown sugar.  I changed this in the second version to brown sugar for a deeper taste.  Either can be used but the brown sugar is better.

Tart ingredients

2 pounds apples – granny smiths preferable (910 grams)
1/2 cup brown sugar (100 grams or 3 1/2 ounces)
2 tablespoons flour
2 tablespoon cinnamon whiskey
1 tablespoon white balsamic vinegar*

*Lemon juice can be substituted but the vinegar is best

Peel the apples and slice thinly, placing them in a large bowl.

Mix the brown sugar and flour together. Sprinkle the mixture over the apples.  Sugar and flour over applesMix to coat all the apples. Sugar mixed into applesCombine cinnamon whiskey and vinegar.   Pour over the apples and mix well.Liquid into apples Let it sit for about 20 minutes.

Assembly of Apple Tart

Prepared Shell
Apple Filling

Preheat the oven to  375°F. Line a rimmed baking sheet (such as a half sheet pan) with parchment and place the prepared crust on it.Pan with crust on rimmed baking sheet

Place the apples in the crust.  Apples added to crustPour any juices evenly over the apples.  Place the streusel evenly on top, patting them lightly into the apples.Streusel on Cinnamon Whiskey Apple Tart

Bake for 55 to 65 minutes until the crumbs are lightly browned and the apples are tender.  If the crumbs brown too quickly, tent them lightly with foil.

Cool to lukewarm if serving immediately. Otherwise, cool completely, remove from the pan and refrigerate up to 3 days.  Warm briefly and serve with the Cinnamon Whiskey Sauce.

Cinnamon Whiskey Sauce

4 tablespoons butter
1/2 cup brown sugar (100 grams or 3 1/2 ounces)
1/4 cup golden syrup*
1/4 cup water
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon cinnamon whiskey

*Corn syrup may be substituted

Combine all the ingredients in a saucepan.  Bring to a boil, stirring occasionally.    Boil for 2 minutes.

Remove from the heat and allow to cool.  Store in the refrigerator for up to 2 weeks.  Serve at room temperature.  If the sauce has separated, heat it, whisking until it comes together.

Yield:  1 cup

Note:  This sauce can easily be doubled if desired.  It’s great on ice cream, bread pudding, waffles, or pancakes.

Other recipes you might enjoy include:

Apple Crisp Cheesecake
Apple Crostatas
Caramel Apple Tart

Caramel Apple Tart


Slice of Caramel Apple TartCaramel Apple Tart is everything you would want in an apple dessert.  Full of apples, spices, brown sugar and brandy, it’s covered with walnut streusel and caramel.

So you ask, what is the difference between a pie and a tart?  The answer is essentially nothing significant.  A pie is quite often covered with a pie crust.  Tarts never are and are generally baked in fluted tart pans with removable bottoms – think quiche pan only deeper.

That’s where the streusel comes in.  Something has to go on top of the Caramel Apple Tart to keep the filling juicy.   The caramel that tops this particular tart gilds the lilly even more.  This  was a favorite with my wholesale clientele.  So much so that we would have two 24 quart containers of caramel going at once to satisfy the demand. Continue reading

Streusel Topped Blueberry Cobbler


Streusel Topped Blueberry CobblerBlueberry Cobbler is great anyway you eat it, but top it with a Walnut Streusel and it takes it to a whole new level.

It has been beastly hot in St. Louis and the last thing I wanted to do was get into the kitchen with a hot oven going.  We love cobbler
especially in the summer when so much fresh fruit is available.  I was looking for something that would highlight the fruit but was easy, quick and a bit different from the usual cobblers.  This Walnut Streusel Blueberry Cobbler fits all those requirements.

This is a combination of a streusel topping from an old standby sour cream coffee cake.  The blueberry filling is the sauce from the Lemonade Cake with Blueberry Sauce and the base of the cobbler is the Cream Biscuits which are the easiest, lightest, best biscuits I have ever made.  Layer them together and you have a fast and easy summer delight.  The blueberry filling is great served slightly warm over ice cream.  

The choice of a baking pan is up to you, but I like a glass pan for this as I can see if the bottom has lightly browned as this is about the only indication the blueberry cobbler has baked through.

This cobbler would be amazingly good with peaches also.  Just skin the peaches, slice and substitute for the blueberries.  I would use white balsamic vinegar and add amaretto liquor in place of part or all of the water.

Walnut Streusel ToppingIngredients for the Walnut Streusel Blueberry Cobbler

3/4 cup walnuts  (85 grams or 3 ounces)
3/4 cup brown sugar (150 grams or 5 1/3 ounces)
3 tablespoons flour (28 grams or ounce)
1 1/2 teaspoon cinnamon
3 tablespoons butter or margarine, cut up and cold

Place the walnuts in a food processor and pulse to chop finely. Remove from the processor. Set aside.Walnuts for the Walnut Streusel Blueberry Cobbler

Place the sugar, flour, cinnamon in a processor bowl. Pulse several times to mix. Dry ingredients in processor for Streusel Topped Blueberry CobblerAdd the butter and Butter added to processor for the Streusel Topped Blueberry Cobblerprocess until it starts making crumbs. Crumbs for the Streusel Topped Blueberry CobblerAdd the walnuts Walnuts added to crumbs for the Streusel Topped Blueberry Cobblerand pulse several times. Set aside.Finished streusel for the Streusel Topped Blueberry Cobbler

Blueberry FillingSauce ingredients for the Streusel
1/3 cup sugar (65 grams or 2 heavy ounces)
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons balsamic vinegar
2 1/2 cups fresh or frozen blueberries (340 grams or 12 ounces)

Combine the sugar and cornstarch in a saucepan; Water, sugar and cornstarch in pan for the Streusel Topped Blueberry Cobblerstir in the water and balsamic vinegar and mix well. Balsamic vinegar added for the Streusel Topped Blueberry CobblerAdd the blueberries. Blueberries added to the pan for the Streusel Topped Blueberry CobblerCook over medium heat, stirring constantly until mixture comes to a boil. Continue cooking and stirring for 1 minutes more. Set aside to cool.Cooked filling for the Streusel Topped Blueberry Cobbler

If the filling is too thick, add a tablespoon or two of water to thin it out.

Biscuit BatterBiscuit ingredients for the Streusel Topped Blueberry Cobbler
1 1/2 cups sifted cake flour
(150 grams or 5 1/3 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 to 7/8 cups 40% cream

Preheat oven to 425F. If using a glass pan, Glass dish for the Streusel Topped Blueberry Cobblerreduce the oven to 400°F. Spray an 8×8 inch square baking pan. Set aside.

Place the flour, baking powder and salt in a mixing bowl.  Blend together.  Dry Ingredients in bowl for the Streusel Topped Blueberry CobblerPour in 3/4 cup of cream in.  Cream added for the biscuit batter for the Streusel Topped Blueberry CobblerMix the dough.  Mixing the dough for the Streusel Topped Blueberry CobblerThe dough should be somewhat sticky.  If it is not, add the remaining cream in  1 tablespoon at a time.Biscuit batter for the Streusel Topped Blueberry Cobbler

Pat the dough into the bottom of the prepared pan.Biscuit batter pressed in for the Streusel Topped Blueberry Cobbler

Pour the blueberry filling over the dough and spread out evenly.Filling spread on for the Streusel Topped Blueberry Cobbler

Sprinkle the streusel evenly over the cobbler.Streusel on for the Streusel Topped Blueberry Cobbler

Bake for 20 to 22 minutes until the bottom of the biscuit batter is baked. Lightly cover with foil about half way or three-quarters of the way through baking to keep the top from over browning.

This is best served warm.

Serves 9.