Apple and Rosemary Tarts with Lancashire Cheese
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Yield: serves 6
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
- 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.
- For the filling: Combine apples, sugar, butter, thyme, rosemary, panko, and orange zest in a medium bowl and set aside for 1-2 hours.
- 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.