Cheddar Crust Apple Tart

środa, 5 lutego 2014

Cheddar Crust Apple Tart

Time: 45 mins


  • 0.5 (397 g) frozen puff pastry, thawed
  • 1 cup cheddar cheese, grated (use old or sharp)
  • 2 teaspoons fresh rosemary, chopped (optional)
  • 3 large apples, peeled and sliced thin (McIntosh or granny Smith are best)
  • 1/4 cup sugar (I use splenda)
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 -2 tablespoon apricot jam (choice of apricot, apple or peach, jam or jelly) (optional)


  • 1 Place oven rack in lower position in oven. Preheat oven to 375 degrees Fahrenheit.
  • 2 Lightly sprinkle counter with flour.
  • 3 Place puff pastry dough on top.
  • 4 Dust rolling pin with flour.
  • 5 Roll pasty into a rectangle about 16 x 10 inches. Pastry will be very thin and the edges will be uneven.
  • 6 Place on a large ungreased baking sheet.
  • 7 Sprinkle half of the cheese and half of the rosemary along the edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal.
  • 8 Slice apples into thin wedges and place in a large bowl.
  • 9 Sprinkle apples with remaining cheese and rosemary, sugar, 1 tablespoon flour and cinnamon. Toss to evenly coat.
  • 10 Tumble apples over centre of pastry inside border then evenly spread out and gently press down.
  • 11 Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 minutes.
  • 12 Place on rack.
  • 13 To glaze apples, discard any chunky pieces of fruit from jam.
  • 14 Place jam in a small bowl and microwave on medium high until melted, about 30 seconds.
  • 15 Brush glaze over warm apples, let stand 10 minutes before cutting.
  • 16 Cut into squares and serve warm.
  • 17 Great with vanilla ice cream or whipped cream.

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