Simple to make, these Apple Cheddar Tarts will quickly become a family favorite.
Ingredients
Filling ingredients:
- 1 Granny Smith, Gala or apple of your choice, quartered and sliced
- 1 can of your favorite Citizen Cider
- 1 tablespoon of Cabot Salted Butter, or Unsalted Butter
- 4 Cabot Cracker Cut slices, Seriously Sharp or Extra Sharp
- Vermont Maple syrup, to taste
Crust ingredients: (Or use store-bought pie crust)
- 1½ to 1¾ sticks Cabot Salted Butter, or Unsalted Butter, cold
- 3 cups King Arthur Flour
- 1 tablespoon sugar
- ¼ to ½ cup ice cold water
Instructions
- PREHEAT oven to 350°F.
- COMBINE butter, flour and sugar together in food processor. Pulse until chunks of butter are approximately pea sized.
- SLOWLY add the ice cold water until it forms into a dough. Remove dough from the processor, lightly flour and form into ball. Cut the ball in half and roll out dough to ¼ thickness. Cut the dough a little larger than the *tart pans you are using and gently line the pans with the dough.
- BAKE in the oven for 10 to 15 or until crusts are light golden brown.
- MELT the Cabot butter over medium heat in a cast iron skillet or sauté pan until melted and bubbling. Add sliced apples and sauté for a few minutes or until they just start to soften. Add a couple splashes of the Citizen Cider and sauté for another few seconds. Turn off heat and drizzle maple syrup over the apples and stir.
- PLACE the cooked apple mixture into the prepared mini tart crusts and top each with a cracker cut slice.
- BAKE in the oven for a minute or two or until the cheese is nice and melted. Remove from the oven and enjoy!
Yields: 4 Servings
*The tart pans with the removable bottoms are best but can also use a muffin pan. You’re also going to be left with some remaining dough. Wrap tightly in plastic wrap or place in a plastic re-sealable bag and either refrigerate or freeze. Pie dough will last for a couple days in the refrigerator and for several months in the freezer.
