Apple and Rosemary Tarts with Lancashire Cheese

Name: Apple and Rosemary Tarts with Lancashire Cheese
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 5 cups flour; 1 ⁄ 4 tsp. salt; 3 ⁄ 4 lb. cold unsalted butter, cut into pieces; 3 egg yolks; 3 granny smith apples, peeled, cored, and diced; 1 ⁄ 4 cup superfine sugar; 2 Tbsp. butter, melted; 1 1 ⁄ 2 tsp. finely chopped fresh thyme; 1 tsp. finely chopped fresh rosemary; 2 Tbsp. panko (Japanese bread crumbs); Zest of 1 large orange; 2-3 oz. lancashire cheese, grated; 1 egg, lightly beaten

Serves
serves 6

The American custom of eating cheese with apple pie inspired this Henry Harris recipe.

Ingredients

For the Pastry

5 cups flour
¹⁄₄ tsp. salt
³⁄₄ lb. cold unsalted butter, cut into pieces
3 egg yolks

For the Filling

3 granny smith apples, peeled, cored, and diced
¹⁄₄ cup superfine sugar
2 Tbsp. butter, melted
1 ¹⁄₂ tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh rosemary
2 Tbsp. panko (Japanese bread crumbs)
Zest of 1 large orange
2-3 oz. lancashire cheese, grated
1 egg, lightly beaten

ADVERTISEMENTAD

Instructions

Step 1

For the pastry: Sift together flour and salt into a mixing bowl. Use a pastry cutter or two knives to work butter into flour until it resembles cornmeal (or see Easy Dough for making pastry in a food processor). Add egg yolks and 4 tbsp. ice water and knead as lightly as possible until dough just holds together. Shape dough into a large fat disc, wrap in plastic, and refrigerate for at least 1 hour.

Step 2

For the filling: Combine apples, sugar, butter, thyme, rosemary, panko, and orange zest in a medium bowl and set aside for 1-2 hours.

Step 3

Preheat oven to 350°. Cut off about 1⁄4 of the dough and set aside. Thinly roll out remaining pastry on a lightly floured surface and cut out 6 6'' circles and fit them into 6 3'' x 1 1⁄2'' deep dessert rings on a baking sheet. Fill each pastry with apple mixture, then top each with cheese. Roll out remaining pastry and cut out 6 3'' circles. Brush edges of filled tarts with a little egg and cover each with pastry circles. Crimp edges and cut a hole in the center of each for steam to escape. Brush tops with remaining egg and bake until golden brown, about 1 hour. Serve with heavy cream, if you like.