Vintage Cheddar Apple And Rosemary Tart Recipes

APPLE CHEDDAR AND SPICE COOKIE TART

Steps:

• Heat oven to 350°F. Place cookie sheet in oven. Spray 10-inch tart pan with removable bottom with cooking spray. In large bowl, stir cookie mix and apple pie spice until blended. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 cup of the crumb mixture in a small bowl; stir in pecans and cheese.
• To remaining crumb mixture in large bowl, stir in egg white until soft dough forms. Press dough in bottom and up sides of tart pan.
• Place apple pie filling in medium bowl. Using knife, cut apples into small pieces. Spoon apple mixture evenly over cookie dough crust. Sprinkle reserved crumb mixture over apples.
• Place tart pan on cookie sheet in oven. Bake 40 to 45 minutes or until edges are golden brown and topping is set. Cool completely, about 1 hour. To serve, remove sides of pan; cut into wedges. Store covered at room temperature.

CHEDDAR CRUST APPLE TART

Steps:

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

APPLE-ROSEMARY TART

Steps:

• Lightly dust a clean work surface with flour; have ready a 9-inch fluted tart pan with a removable bottom.
• Roll one disk of dough to an 11-inch circle, with an 1/8-inch thickness. Roll dough around rolling pin, and unroll over tart pan. Using your fingers, gently press dough into pan. Trim any excess dough flush with the edges of the pan, and chill 30 minutes.
• Line a baking pan with parchment. Roll remaining disk of dough to an 1/8-inch thickness. Using a fluted pastry wheel, cut into 10 3/4-by-12-inch strips. Transfer strips to pan, and chill 30 minutes.
• Peel, core, and cut each apple into 16 wedges. Place wedges in medium bowl; toss with lemon juice and rosemary. In a small bowl, combine sugar and cornstarch. Sprinkle sugar mixture over apples; toss to coat.
• Heat oven to 400 degrees. Line crust with a 12-inch circle of parchment, and fill with pie weights or dried beans. Bake until crust starts to take on color, about 15 minutes. Remove weights and parchment. Reduce temperature to 350 degrees; continue baking until crust has cooked through, about 7 minutes.
• Fill crust with apple mixture, and dot with butter. Using chilled strips of dough, weave lattice pattern over top.
• Bake until lattice crust has slightly browned and apples are tender, about 1 hour. Remove from oven; transfer to a wire rack to cool. Decorate with glazed walnuts.

APPLE-CHEESE TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.
• Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.
• Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.
• Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.

VINTAGE CHEDDAR, APPLE AND ROSEMARY TART

Steps:

• Preheat oven to 200°C Heat the oil in a frying pan over medium heat. Add the leek and fry, for 5 minutes, or until softened.
• Remove to a bowl and add the rosemary, vinegar, and apple slices. Toss to combine, then season with salt and pepper. Set aside.
• Roll the pastry out into a rectangle. Spread the creme fraiche over the pastry, leaving a 4 cm border.
• Sprinkle half the cheddar over the creme fraiche, scatter with the apple mix, top with the remaining cheddar. Fold the pastry border over.
• Bake for 25-30 minutes or until the filling is set and the puff pastry is well cooked.