Cheddar Apple Tarts with Apricot-Mint Glaze

Makes: 8 servings
Prep Time: 1 hour
Cook Time: 30 minutes

Ingredients

Cheddar Pastry:

• 2 cups all-purpose flour
• 1/2 cup (2 ounces) shredded sharp or extra-sharp white Cheddar cheese
• 1 1/2 tablespoons sugar
• 1/4 teaspoon salt
• 10 tablespoons (1 ¼ sticks) cold, unsalted butter, cut into small chunks
• 6-8 tablespoons ice water

Cheddar Apple Filling:

• 1/2 cup brown sugar
• 1/2 cup chopped pecans or walnuts
• 6 ounces sharp or extra sharp white Cheddar cheese, cut into thin slices
• 6 medium Granny Smith, Jonagold or Jonathan apples (about 2 ¼ pounds) peeled, cored, cut into 1/3-inch slices
• 1 tablespoon chopped fresh mint, optional
• 3 tablespoons apricot preserves, warmed
• White Cheddar cheese wedges for topping

Directions

Place flour, cheese, sugar and salt in a food processor. Process about 10 seconds or until combined.

Add butter and process until small particles are formed. With machine running, add water through feed-tube and process just until mixture holds together.

Press dough into a flattened 6-inch circle. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.

To make dough by hand, combine first four ingredients in a medium bowl with a pastry blender.

Add butter and blend until small particles are formed. Add just enough water to make dough hold together.

Shape into a circle as above and refrigerate at least 30 minutes or overnight.

Heat oven to 400 degrees.

Divide dough into 8 pieces. Roll each piece of dough on a lightly floured surface into a circle about 6-inches in diameter.

Place a piece of parchment or waxed paper between circles of dough and refrigerate while assembling tarts.

Combine brown sugar and pecans; set aside.

Place several slices of cheese in center of each tart, leaving a 1-inch border.

Place a generous 1/2 cup of sliced apples on top, tucking in additional cheese if desired. Sprinkle apples with 1 ½ tablespoons of the brown sugar topping and about 1/2 teaspoon of mint.

Bring edges of pastry over apple mixture, pleating edges.

Transfer tarts to a parchment lined baking sheet. Bake until golden brown and apples are tender, 25 to 30 minutes. Let tarts cool slightly on a wire rack.

While warm, drizzle each tart with about 1 teaspoon apricot preserves. If desired, top with additional wedges of Cheddar.

Note: Tarts are best served the day they are made.