Apple tarts with a cantal shortcrust pastry… You’re already wondering if I haven’t gone crazy…
But no, it’s really delicious! The combination of cheese and fruit is often happy. And then, the taste of the cheese is very discreet. On the other hand, it brings a great texture to the dough.
It’s an idea that I found a few years ago at pascal and that I really wanted to redo in demonstration to the public of the Fair of Clermont-Cournont yesterday.
The Cantal in-between pastry is simply covered with apple slices. A little touch of melted butter, a pinch of golden sugar and it’s over.
After baking, it is slightly caramelized and the dough is perfectly crunchy.
At the tasting, we first have the apples, then comes the cheese, very gently.
They rained a lot. Some have even gone so far as to add a little grated cantal to the still hot apples.
250g of flour
100g soft butter
80 g cantal in-between
3 apples (Golden)
Grate the cantal.
Put the flour in a mixing bowl.
Add the diced butter and incorporate with your fingertips.
Add the cantal and knead.
Add a little water until you have a ball.
In a food processor, place the flour, salt, diced butter, and grated cantal cheese.
Knead adding a little water until you have a ball.
Film and keep cool.
Preheat the oven to 200°C.
On a floured work surface, thinly roll out the dough.
Cut circles with a cookie cutter and place them on a baking sheet.
Peel and finely chop the apples.
Place them on the rounds of dough.
Brush with melted butter then sprinkle with sugar.
Bake the tarts for about 15/20 minutes.
Best eaten the same day.
To finish: for the purposes of the demo, my cookie cutters are 8 cm. You can make 12 cm rounds or even a large pie.
If the idea of associating cheese and apples does not appeal to you, the same dough is also perfect for a tomato pie.