Cheddar Crust Apple Tart Recipes

APPLE PIE WITH CHEDDAR CHEESE CRUST

Steps:

• For the pie crust: Combine the flour, sugar and salt in the bowl of the food processor and give it a quick pulse to blend the ingredients. Add the butter and pulse until the mixture looks like crumbly sand. Add the cheese and pulse again until combined and cheese is worked into the mixture and cut into small chunks. Turn the mixture out into a bowl, drizzle in 6 tablespoons cold water, and mix in with a rubber spatula until the flour is moistened. Add another tablespoon of water, only if needed. Divide the dough in half, shape each half into a ball and flatten to a disc. Rest the dough to relax the gluten, 30 minutes.
• For the filling: Combine the Granny Smith apples, Braeburn apples, sugar, flour, light brown sugar, cinnamon and nutmeg in a large bowl and toss to combine.
• Preheat the oven to 425 degrees F. Adjust the baking racks to the center of the oven.
• Roll out 1 disc of the dough on a lightly floured surface to a 12-inch round. Transfer to a 9-inch pie dish. Add the apples in an even layer and dot with the butter. Lightly brush the edges with egg wash. Roll out the next dough round, slightly smaller than the first. Cover the top of the apples with the second pie dough, pressing the edges to seal the crust. Trim the crust so you are left with a 1-inch overhang. Tuck the crust underneath itself so it's flush with the edge of the pie plate. Crimp the edges decoratively. Brush the pie with the egg wash and sprinkle with the turbinado sugar. Make 5 air slits in the center of the pie. Place the pie on baking sheet and bake for 25 minutes.
• Lower the oven temperature to 350 degrees F and bake for 45 minutes longer. Cool to room temperature, at least 3 hours, before slicing.

CHEDDAR-CRUSTED APPLE PIE

Steps:

• Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4 inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
• Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
• Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
• Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

APPLE CHEDDAR COUNTRY TART

Steps:

• Preheat oven to 400 degrees F.
• On floured work surface, rool out pastry dough into a 16" round.
• Fold dough in half and transfer to a lightly greased baking sheet. Set aside.
• (note: I use prepurchased pie dough already in two rounds, so I simply lay one on the sheet and top with the second. You end up with a round tart this way).
• In a large bowl, combine apples, sugar, flour, lemon, raisins, cinnamon,nutmeg and salt. Gently stir to blend.
• Mound apple mixture in the middle of the dough, leaving two to four inches all around the edge.
• Scatter cheddar cheese over mixture.
• Fold edge over filling all the way around, pleating pastry as needed.
• Lightly baste with water, then sprinkle sugar/cinnamon mix on top.
• Bake tart in preheated oven until pastry is golden and apples are tender, about 30 to 35 minutes.

CHEDDAR CRUST APPLE PIE

Steps:

• Make dough: In workbowl of a food processor fitted with metal blade combine flours and salt. Cut butter and lard into small pieces, add to workbowl and process 5 seconds. Add cheese and pulse on-off 2 times to mix. With motor running, pour in enough vinegar mixture in a slow steady stream for dough to form a ball; process 10 to 15 seconds. Turn dough out onto work surface. If dough appears too dry, work in 1 to 2 more teaspoons water. Specks of butter and cheese will be visible in dough. Shape dough into a disk, wrap in plastic wrap and chill at least 2 hours or overnight before using.
• Make filling: Preheat oven to 425 degrees F. As you slice apples, toss them gently with lemon juice. Whisk together sugar, flour, cinnamon and salt, add to apple slices and toss gently to coat evenly.
• Divide dough into 2 unequal pieces, making piece for top crust slightly larger. On a lightly-floured work surface roll smaller piece into an 11-inch round. Line pie plate with bottom crust and fill with apples. Using your hands shape them into a firmly-packed mound slightly higher in center than at sides; dot with butter. Trim edges of bottom crust to a 3-inch overhang. Roll out remaining dough to an 11-inch round and arrange over filling. Trim edges of top crust to a :-inch overhang, fold top crust under edge of bottom crust and flute edges decoratively, pressing together with your thumb and forefinger. Cut 3 1 3/4-inch slashes in center of top crust.
• Bake pie 20 minutes. Reduce oven temperature to 375 degrees F and continue to bake 30 to 40 minutes more, until pastry is golden brown and juices are bubbling. Ten minutes before end of baking, brush top with egg glaze and sprinkle with sugar. Cool on a wire rack before serving slightly warm or 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.