I love anything apple. Apple Crisp is a staple dessert at my house in the Fall. It’s so simple to make and can be whipped up in no time. Bake it while you eat and have it ready in time for dessert. I remember when my children were small, very small, a neighbor brought me a bushel of apples from North Carolina and I made and froze Apple Pies with Streusel topping for us to have in the winter. That was many moons ago. Like they say “Baseball~ Apple Pie ~ and Chevrolet” ~ works for me.
Today I decided to make an Apple Tart. I love cheddar cheese with apple pie, so, I made a cheddar cheese crust. The results were fabulous… Cheddar Cheese crust was meant for apples! In this case, a Rustic Apple Tart! What could be a better combination?
It’s simple enough to make. I actually made the dough for my crust a few days ahead…..ok, last Saturday and baked it Wednesday night. It was fine in the refrigerator! And while I was at it, I went ahead and grated additional cheddar cheese and divided it into 1 cup portions and froze them for a head start next time! I could have made additional dough and frozen it… maybe next time. I’m all about planning ahead and doing extra work now, to save time later. Something to consider.
Combine flour, salt, sugar, butter and cheese in food processor until crumbly. Add water 1 tablespoon at a time, until it forms a soft ball. Additional water may be added, if too dry.
Form soft dough into a disc and wrap in plastic wrap. Refrigerate at least an hour or several days….I waited about 5 days….it was fine.
Cut apples into thin slices and toss with 1/4 cup flour, 1/2 cup sugar, salt and juice of one lemon.
After dough has chilled, roll out on lightly floured parchment paper. Press into about a 15 inch circle. Pile apple slices in the center and fold edges up around apples.
Slide the parchment with apple tart onto a baking sheet. Bake until golden brown. Brush with apricot jam.
Slice and serve with whipped cream! Enjoy!
- 2 2/3 cups plain flour
- 1 cup good cheddar cheese, grated
- 2 tsp salt
- 2 sticks butter, COLD
- 1 egg
- 1/4 cup sugar
- 8-12 TBLS cold water
- 4 cups thinly sliced apples (about 5 large Granny Smith Apples)
- 1/4 cup flour
- 1/2 cup sugar
- 1 tsp salt
- juice of one lemon
- 1/4 cup Apricot Jam, melted and strained ...I used the syrup from my pear preserves.
- Preheat oven 375*
- Grate cheese in food processor. Add dry ingredients Mix. Add butter and egg. Process until coarse. Add cold water, one Tablespoon at a time, until it forms a soft dough, not sticky, not dry...perfect. 🙂
- Cover with Saran wrap and refrigerate about an hour...or longer up to 5 days. 😉
- Remove from fridge and place on a sheet of parchment paper. Press or roll into a 12- 15 inch circle.
- Pile apple mixture in the middle. Fold sides of dough in around the apples.
- Slide parchment with tart onto a baking sheet.
- Bake 375* about 45 minutes or until apples are cooked to your preference and crust is golden.
- I covered lightly with foil toward the end of baking (to prevent the crust from browning more) and baked a little longer, until apples were tender.
- Remove from oven and brush with melted apricot jam.