Rustic apple tarts featuring tender pastryenhanced with cheddar cheese and topped with a glistening apricot-mintglaze.
Recipe: Cheddar Apple Tartswith Apricot-Mint Glaze
Cheddar Pastry: 2 cups all-purpose flour 1/2 cup (2-ounces) shredded sharp or extra-sharp whitecheddar cheese 1 1/2 tablespoons granulated sugar 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) cold, unsalted butter, cutinto small chunks 6 to 8 tablespoons ice water
Cheddar Apple Filling: 1/2 cup brown sugar, firmly packed 1/2 cup chopped pecans or walnuts 6 ounces sharp or extra sharp white cheddar cheese, cutinto thin slices 6 medium Granny Smith, Jonagold or Jonathan apples (about2 1/4 pounds) peeled, cored, cut into 1/3-inch slices 1 tablespoon chopped fresh mint, optional 3 tablespoons apricot preserves, warmed white cheddar cheesewedges for topping
Place flour, cheese, sugar and salt infood processor. Process until combined, about 10 seconds. Addbutter and process until small particles are formed. With machinerunning, add water through feed-tube and process just until mixtureholds together. Press dough into a flattened 6-inch circle. Wrapin plastic wrap and refrigerate at least 30 minutes or overnight.
To make dough by hand, combine first fouringredients in a medium bowl with a pastry blender. Add butterand blend until small particles are formed. Add just enough waterto make dough hold together. Shape into a circle as above andrefrigerate at least 30 minutes or overnight.
Heat oven to 400°F (205°C).
Divide dough into 8 pieces. Roll eachpiece of dough on a lightly floured board into a circle about6-inches in diameter. Place a piece of parchment or waxed paperbetween 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 about1-inch. Place a generous 1/2 cup of the sliced apples on top,tucking in additional cheese if desired. Sprinkle apples with1 1/2 tablespoons of the brown sugar-pecan mixture and about1/2 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 withabout 1 teaspoon apricot preserves. If desired, top with additionalwedges of cheddar. Tarts are best served the day they are made.
Makes 8 servings.
Recipe and photograph provided courtesyof the American Dairy Association.
samira cholaghIf the Cheddar Apple Tartswith Apricot-Mint Glaze recipe was useful and interesting, you can share it with your friends or leave a comment.