Applehamandsmokedgoudarustictarts Recipes

APPLE, HAM, AND SMOKED GOUDA RUSTIC TARTS

Steps:

• FOR THE PASTRY: In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea (about eight 1-second pulses). Add cheese; cover and pulse with a few on/off turns to work it inches Add egg yolks; cover and pulse with a few on/off turns to combine.
• Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days.
• FOR THE TARTS: place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside.
• On a well-floured surface, roll a pastry disk to a 9- to 10-inch circle, about 1/4-inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the tart to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three tarts on each baking sheet. Cover and chill for 1 hour.
• Arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven. Preheat oven to 375°F.
• In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each tart. Bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender. Cool slightly on wire racks. Serve warm.

SAVORY SMOKED GOUDA AND APPLE TART

Steps:

• Preheat oven to 350 degrees.
• Grease and line with parchment a 9 in springform pan or loose bottomed flan pan.
• Sift together flour, baking powder, salt and brown sugar.
• Stir in pecans, apples and raisins.
• Stir till combined.
• Beat eggs and add oil to them.
• Mix into dry ingredients.
• Incorporate fully.
• Put ½ of the mixture in the pan and flatten.
• Layer with gouda, then the other half of the mixture.
• Be sure to go all the way to the edges of the pan.
• Bake for 45 min or until golden brown and firm.
• Cool slightly, then serve warm.

SMOKED MACKEREL TARTS

Steps:

• Preheat oven to 180°C.
• Line two backing trays, with baking paper.
• Cut the pastry into quarters and trim the edges. Mark a rim all around each piece by cutting halfway through the pastry, about 1 cm in from the edge.
• Bake for 10 minutes.
• On each piece, press the centre down, leaving the raised rim.
• Carefully spread the centres with half the cheese.
• Skin and flake the mackerel and divide between the pastry cases with the tomatoes and spring onions.
• Put the rest of the cheese on top (in splodges).
• Bake for 10 minutes.
• Serve warm or cold, sprinkled with parsley if desired.

MEAT TARTS

Steps:

• Trim crusts from bread and butter.
• Place butter side down in tart tins.
• Brown beef and add onion, worcestersauce and soup.
• Slowly stir in cheese.
• Mix well.
• Fill tart shells with mixture.
• Bake 350 for 35 minutes.
• These freeze well. After removing from freezer, cook 10 minutes before serving.