Apple, Cheddar & Rosemary Tart

MARKET TART DOUGH
[pulse in cuisinart to resemble form of peas]
½ lb. unsalted butter, cold, cubed
2 c. unbleached flour
½ t. sea salt
[whisk and add to dry]
1 egg
¼ c. ice water
[turn out onto a floured board and gather together
quickly and lightly into a disk… wrap and chill]
Recipe = 4 x 8” tarts


APPLE and CHEDDAR TART with ROSEMARY
1 c cheddar cheese, grated [use sharp]
2 t fresh rosemary, chopped
3 large granny smith apples, peeled and sliced thin
¼ c brown sugar
1 T all-purpose flour
½ t cinnamon
2 T lemon juice
Turbinado sugar
Honey to drizzle
Recipe = filling for 4 8” TARTS

-Preheat oven to 375
-Lightly sprinkle counter with flour
-Dust rolling pin with flour and roll out dough
-Sprinkle cheddar and rosemary in the center of dough
-Slice apples into thin wedges and place in a large bowl
-Sprinkle apples with remaining cheese and rosemary,
sugar, 1 T flour, lemon juice and cinnamon
-Toss to evenly coat
-Tumble apples over centre of pastry
-Upfold edges
-Baste with eggwash and dust with turbinado sugar
-Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 min
-Place on rack
-Serve at room temp

...then drizzle with Honey

...want some?
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