Cheddar Apple Tarts with Apricot-Mint Glaze
From chefelaine 16 years agoIngredients
- Cheddar Pastry: shopping list
- 2 cups cake and pastry flour shopping list
- 1/2 cup (2-ounces) shredded sharp or extra-sharp white cheddar cheese shopping list
- 1 1/2 tablespoons granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 10 tablespoons (1 1/4 sticks) cold butter, cut into small chunks shopping list
- 6 to 8 tablespoons ice water shopping list
- ================================= shopping list
- Cheddar apple Filling: shopping list
- 1/2 cup brown sugar, firmly packed shopping list
- 1/2 cup chopped pecans or walnuts shopping list
- 6 ounces sharp or extra sharp white cheddar cheese, cut into thin slices shopping list
- 6 medium Granny Smith, Jonagold or Jonathan apples (about 2 1/4 pounds) peeled, cored, cut into 1/3-inch slices shopping list
- 1 tablespoon chopped fresh mint [optional] shopping list
- 3 tablespoons apricot preserves, warmed white cheddar cheese wedges for topping shopping list
How to make it
- Place flour, cheese, sugar and salt in food processor.
- Process until combined, about 10 seconds.
- 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*F.
- Divide dough into 8 pieces.
- Roll each piece of dough on a lightly floured board 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.
- To make tarts, make a circle of dough.
- Place several slices of cheese in center leaving an edge of about 1-inch.
- Place a generous 1/2 cup of the sliced apples on top, tucking in additional cheese if desired.
- Sprinkle apples with 1 1/2 tablespoons of the brown sugar-pecan mixture 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 on wire rack.
- While warm, drizzle each tart with about 1 teaspoon apricot preserves.
- If desired, top with additional wedges of cheddar.
- Tarts are best served the day they are made.
- Makes 8 servings.
People Who Like This Dish 2
- thatsmystyle Hamilton, CA
- bakerygirl Seattle, WA
- dagnabbit Barrie, CA
- daniesq Houston, TX
- chefelaine Muskoka, CANA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
FIVE! Thanks again for giving us those mint leaves yesterday, Elaine. Candy and I are planning on trying this tonight. Wish us luck, please!
dagnabbit in Barrie loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments