Apple Tart with Cheddar Crust

Posted: October 20th, 2010 | Filed under: Tarts | Tags: , , , , | No Comments »

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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.

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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!