Apple and Rosemary Tarts with Lancashire Cheese

  • Serves

    serves 6

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


For the Pastry

  • 5 cups flour
  • 14 tsp. salt
  • 34 lb. cold unsalted butter, cut into pieces
  • 3 egg yolks

For the Filling

  • 3 granny smith apples, peeled, cored, and diced
  • 14 cup superfine sugar
  • 2 Tbsp. butter, melted
  • 1 12 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


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.

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