APPLE, WHITE CHEDDAR & ARUGULA TARTS
These tarts remind me of growing up in Michigan. Add meat if you like or keep it light. I always like to garnish it with fried prosciutto. -Maria Davis, Hermosa Beach, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. On a lightly floured surface, unfold puff pastry; roll into a 12-in. square. Cut pastry into 4 squares; place on a parchment-lined baking sheet., Sprinkle half of each square with cheese to within 1/4 in. of edges; top with apples. Fold pastry over filling. Press edges with a fork to seal. Bake until golden brown, 16-18 minutes., In a bowl, whisk oil and lemon juice until blended; add arugula and toss to coat. Serve with tarts.
Nutrition Facts : Calories 518 calories, Fat 33g fat (10g saturated fat), Cholesterol 29mg cholesterol, Sodium 389mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 7g fiber), Protein 12g protein.
CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL
Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It's garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
- For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
- For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
- For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
- Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
- Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.
APPLE CHEDDAR COUNTRY TART
Apple tart recipe that came from Block Island. Easy, very good. I didn't think I would like apples with cheddar cheese, but the taste is outstanding.
Provided by stanhy
Categories Tarts
Time 50m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- On floured work surface, rool out pastry dough into a 16" round.
- Fold dough in half and transfer to a lightly greased baking sheet. Set aside.
- (note: I use prepurchased pie dough already in two rounds, so I simply lay one on the sheet and top with the second. You end up with a round tart this way).
- In a large bowl, combine apples, sugar, flour, lemon, raisins, cinnamon,nutmeg and salt. Gently stir to blend.
- Mound apple mixture in the middle of the dough, leaving two to four inches all around the edge.
- Scatter cheddar cheese over mixture.
- Fold edge over filling all the way around, pleating pastry as needed.
- Lightly baste with water, then sprinkle sugar/cinnamon mix on top.
- Bake tart in preheated oven until pastry is golden and apples are tender, about 30 to 35 minutes.
Nutrition Facts : Calories 576.9, Fat 27.2, SaturatedFat 9.2, Cholesterol 19.8, Sodium 469.4, Carbohydrate 76.6, Fiber 4.1, Sugar 41.4, Protein 9.1
CHEDDAR-CRUSTED APPLE PIE
Cheddar cheese and apples make a delicious savory and sweet combination. Martha made this recipe on episode 706 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4 inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
- Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
- Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
- Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Nutrition Facts : Calories 458 g, Fat 20 g, Fiber 4 g, Protein 9 g
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