Apple-Raisin Tartlet with Cheddar and Calvados Sour Cream

Apple-Raisin Tartlet with Cheddar and Calvados Sour Cream

prep time

minutes
cook time

minute
servings
12

Ingredients





























Cooking Instructions

For dough:


1

Combine flour, salt and sugar in a large bowl. Cut in cold butter until the mixture forms small peanut size pieces. Add cold water and work by hand to form a soft dough.


2

With floured hands, shape dough into flat square and refrigerate at least 1 hour.


3

Roll the dough into 1/8"-thick sheet using small amounts of flour to keep it from sticking to the work surface. Cut into twelve 5 3/4" rounds.


4

Shape dough into twelve 3" round x 1 1/2" deep molds, sprayed with cooking spray and dusted with flour. Refrigerate for 1 hour. Trim excess dough from top of molds flat with rim. Reserve in refrigerator.


For apple raisin mixture:


1

In large saucepan, cook together all the ingredients except the 5 tablespoons lemon juice, cornstarch and cheddar. Cook just until apples begin to soften.


2

In a small bowl, blend the lemon juice and cornstarch; add to apple mixture and mix well. Cool in refrigerator.


3

When cool, fold in cheddar. Reserve.


For Calvados sour cream:


1

Combine Calvados, sour cream and sugar in a bowl. Reserve.


For cinnamon sugar:


1

Combine the cinnamon and sugar in a small bowl. Reserve.


2

Heat oven to 375ºF. Blind bake the tart crusts by lining dough surface with foil and weighting with 1/4 cup uncooked dry beans or pie weights. Bake approximately 10 minutes, or just until the crusts begin to brown.


3

Remove foil and weights, and fill each tart shell with an equal portion of the apple-raisin mixture. Bake approximately 20 minutes, until the filling bubbles and the crust is golden brown.


4

Place 1 tartlet in the center of each of 12 plates. Top with a generous spoonful of Calvados sour cream and sprinkle liberally with cinnamon sugar.


Ingredients





























Cooking Instructions

For dough:


1

Combine flour, salt and sugar in a large bowl. Cut in cold butter until the mixture forms small peanut size pieces. Add cold water and work by hand to form a soft dough.


2

With floured hands, shape dough into flat square and refrigerate at least 1 hour.


3

Roll the dough into 1/8"-thick sheet using small amounts of flour to keep it from sticking to the work surface. Cut into twelve 5 3/4" rounds.


4

Shape dough into twelve 3" round x 1 1/2" deep molds, sprayed with cooking spray and dusted with flour. Refrigerate for 1 hour. Trim excess dough from top of molds flat with rim. Reserve in refrigerator.


For apple raisin mixture:


1

In large saucepan, cook together all the ingredients except the 5 tablespoons lemon juice, cornstarch and cheddar. Cook just until apples begin to soften.


2

In a small bowl, blend the lemon juice and cornstarch; add to apple mixture and mix well. Cool in refrigerator.


3

When cool, fold in cheddar. Reserve.


For Calvados sour cream:


1

Combine Calvados, sour cream and sugar in a bowl. Reserve.


For cinnamon sugar:


1

Combine the cinnamon and sugar in a small bowl. Reserve.


2

Heat oven to 375ºF. Blind bake the tart crusts by lining dough surface with foil and weighting with 1/4 cup uncooked dry beans or pie weights. Bake approximately 10 minutes, or just until the crusts begin to brown.


3

Remove foil and weights, and fill each tart shell with an equal portion of the apple-raisin mixture. Bake approximately 20 minutes, until the filling bubbles and the crust is golden brown.


4

Place 1 tartlet in the center of each of 12 plates. Top with a generous spoonful of Calvados sour cream and sprinkle liberally with cinnamon sugar.


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