Press enter to see results or esc to cancel.

Cheddar Apple Tarts with Apricot-Mint Glaze recipe

Cheddar Apple Tarts with Apricot-Mint Glaze.

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 cholagh

    If the Cheddar Apple Tartswith Apricot-Mint Glaze recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    Leave a Comment