Posted: October 20th, 2010 | Filed under: Tarts | Tags: Apple pie, apple tart, cheddar apple tart, cheddar pie crust, cheddar tart crust | No Comments »
I love the feel of fall air when I wake up early in the morning — its crisp and cool and makes the apartment smell like fall leaves, and I get to throw on a sweater for wherever I’m going — and feel all fall like. This morning I met a friend for breakfast before work, and the air was perfect. Afterwards I ran a few errands to make the most of my time. When I got home I felt like I needed a little bit of dessert before work – (hey, it was almost noon, and I wasn’t quite ready for lunch yet) – so I flipped on the oven and warmed up a piece of the tasty apple tart I made last night. It was perfect. The crust was perfectly crisp, the cheddar makes the apples sing, and the – apples — oh, what says fall like terrifically soft and sweet apples?? I think it may be my most favorite apple baked good yet! And I also love the ease in making it. Simple simple simple. Not too many ingredients, doesn’t take too much time. So make it for your next dinner party, or fall festival, of if you just want something apple-y and delicious.
Apple Tart with Cheddar Crust
For the Crust
2 1/2 c all purpose flour
2 tsp salt
2 sticks unsalted butter
1/4 c ice water
1 c shredded sharp white cheddar cheese
Pulse flour and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 c water evenly over mixture. Pulse until mixture just begins to hold together. Add cheese, pulse until combined. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or overnight.
For the Filling
2 Granny Smith apples, peeled, cored, and sliced into 1/2 inch wedges
2 Gala apples, peeled, cored, and sliced into 1/2 inch wedges
1/2 c granulated sugar
2 tbsp all-purpose flour
3 tbsp fresh lemon juice
1 tbsp pumpkin pie spice
1 tbsp cinnamon
2 tbsp butter, melted
Preheat the oven to 375F. Roll the dough to 1/8″ thick and transfer to a parchment lined tart pan. Refrigerate until filling is ready to go. In a large mixing bowl toss the apples, sugar, flour, lemon juice, pumpkin pie spice, and cinnamon together. Pour into the crust. Bake until crust is golden and apples are tender. Brush with melted butter. Let cool and serve with ice cream, or just a big smile and a fork!
Posted: December 2nd, 2009 | Filed under: Tarts | Tags: Cranberry pear, cranberry tart, gingersnap crust, gingersnap tart, holiday desserts, pear tart, Thanksgiving desserts | No Comments »
This morning Ryan and I were getting ready like we normally do… brushing teeth, getting dressed, me struggling to make myself get out from beneath the covers… When Ryan decides to alert me to what lies outside… I had no idea (my fault for watching Conan but not the weather) that we were getting snow. And snow it did! Pretty little white blankets of snow on everything outside.. and without the ice! Hello winter. Glad you are here… please keep the morning traffic to a minimum.
So, over Thanksgiving a fun little dessert was concocted in the kitchen, and it seems more Christmas-y to me than Thanksgiving-y… so in the spirit of snow I share with you, the Gingersnap Cranberry Pear Tart.
It’s simple, doesn’t really require too much time and really packs a big bang for how little effort it actually takes! I will also share… this was my first time poaching pears… something I’ve wanted to do for a long time, and just haven’t really had any good reason to… but success was mine!
Alyssa’s Gingersnap Cranberry Pear Tart
For the Crust:
1 box gingersnaps
1 stick melted butter
Butter a 9” tart pan and set aside. In a food processor pulse the gingersnaps until small crumbs form. Slowly pour in the melted butter. Mix the butter and “snap” crumbs and press into the bottom and sides of the tart pan. Tightly wrap the crust and freeze while making the filling and topping.
For the Cranberry filling:
1/2 lb fresh cranberries
1/2 c sugar
1/2 c water
1/4 c cornstarch
In a small sauce pan bring sugar and water to a boil, add the cranberries and adjust heat to low. Add the cornstarch and stir until cranberries have burst and the sauce is thick. (About 15 minutes.) When thick, remove from heat and let cool for ten minutes. Pour into the center of the crust and spread evenly.
For the Pears:
4 c water
1 c sugar
3 ripe pears peeled and whole
Bring water and sugar to a boil in a medium saucepan and place pears into the pot. Low heat to medium low and let cook until soft (about 20 minutes). Remove the pears when soft and let cool in the water. Once pears are cooled to room temperature cut in half, core and remove the seeds with a melon-baller. Thinly slice the pears and arrange in concentric circles around the tart.
Cover and chill for up to two days. Serve slightly warmed with either vanilla ice cream or spiced fresh whipped cream.