Cheddar Apple Tarts with Apricot-Mint Glaze
Ease: Advanced
Prep time: 1 hour
Cook time: 30 minutes
Yield: 8 servings
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 1/4 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 1/4 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 1/2 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.
Nutrition Information:
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