Apple and Rosemary Tarts with Lancashire Cheese

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

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
  • 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

Instructions

  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.
  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.
  3. Preheat oven to 350°. Cut off about 14 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 12'' 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.