Cheese-Straw Apple Tart

I am, finally, back home in New Jersey. It’s still winter here; I’d been sort of hoping it would be done with if I stayed gone long enough. But alas, it is still February. There are mountains of gray snow everywhere, mounded above my head in parking lots and roadsides. The days are shorter here and the high temperature today was supposed to be 25°F. It’s strange and sort of exotic in a way to one who is not even accustomed to many days with the low temperature of 25°. But speaking of exotic Northern climes….

When I was little, my paternal grandparents lived in upstate New York. Whenever they came to visit their grandchildren in Atlanta, they would bring gifts of apples and maple syrup and sharp cheddar cheese. I remember apples with names I had never heard, exotic and fragrant Winesaps with their coarse skin and red-veined flesh, tart/sweet crisp Empires, Northern Spy and Cortland. They favored crisp crunchy apples with balanced sweet and tangy flavor and brought bags full from the roadside stands they passed on their drive down. They also introduced me to the awesome combination of a cool slice of  apple and a sliver of creamy sharp cheddar cheese, one of the most perfect bites ever devised, in my humble opinion.

With that combination in mind, I started working on this tart a few months ago. I had the idea of a sharp cheddar short crust with a tart apple filling and combined the easy cream cheese tart crust recipe I love to make with a Southern-style cheese straw recipe to make the crust. It has the faintest kick , more like a poke really, of cayenne that just underscores the tang of cheese in the crust. It’s a tart that combines the flavors of fond nostalgia with my ideal of sweet/salty/tangy/crisp balance.

 

Cheese-Straw Apple Tart

Crust-

1 stick (8 oz) butter, softened slightly and cubed

5 oz finely grated extra sharp cheddar

1 tablespoon sugar

dash cayenne pepper

1 ¼ cups all-purpose flour

Use the whisk attachment on a stand mixture to blend the butter and cheese, sugar and pepper, until it’s a smooth blend.

 

 

Throw in the flour. Slowly mix to combine the flour with the butter and cheese. Stop and scrape the sides of the bowl, then speed things up until the dough starts to look like pebbles and pull together. Stop and gather the dough into a ball, kneading it a couple of times to keep it from crumbling.

 

Press the dough into the bottom of a 9 -inch tart pan. Using your fingertips, start from the center of the pan and press the dough out and up the sides as evenly as you can manage. Cover well and chill the crust in the fridge for at least 30 minutes.

In order to keep the edges of the crust from slumping when I blind bake it, I put a ring of rolled up foil around the inside of the sides while it cooks. Blind bake for about 20 minutes at 325°.

Cool a bit before putting in the apple filling; it will help keep the crust from getting soggy.

Bump the oven temperature up to 375°.

 

Filling:

3-4 sweet/tart baking apples, peeled and thinly sliced

(save the peel and core)

2 tablespoons  apple cider vinegar

¼ cup sugar ( I used turbinado, but white or brown is fine)

1 tablespoon butter

Arrange the apple slices in the crust in an arrangement that pleases you; I did a sort of homage to the spiral tarte tatin arrangement, but in my typically disheveled fashion. Bake for about 35-40 minutes until the apples are crisp-tender.

Meanwhile, simmer the cider with the apple peels and sugar until the peels are soft. Strain the peels out through a fine mesh strainer. Whisk the butter into the syrup . Brush the syrup generously over the top of the apples.

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4 thoughts on “Cheese-Straw Apple Tart

  1. WOW this is a beautiful tart. What a great idea to combine the flavors like you did. And a little nostalgia mixed in too. This is superb Christine! I want to make one too but I know it won’t be as pretty. Why is it called a tart and not a pie? Is it the type of filling? How big a pan is this and could I do this in a pie plate?

    • Tarts tend to be shorter and only have one crust- I should do a post on the differences. A tart pan has a flat disc bottom and then a separate ring for the sides. But I think a shallow pie plate, the larger the better, and just don’t press the crust all the way up the sides, should work.

  2. My mouth started watering around the apple description and got even worse with the apple-cheese combination. This sounds so tasty. I’m sorry you had to go through a lot of pain for it xo

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