Source: Recipe and photo courtesy of Wisconsin Milk Marketing Board
This tartlet is perfectly sized for a two- or three-bite dessert—just enough to provide a satisfying sweet ending to a meal. Chef Birnbaum also bakes up these mini-indulgences to include on sampler plates for the table to share. Cheddar cheese and fresh ginger provide savory notes to the sweet apple filling.
1 1/2 lb. (6 cups) all-purpose flour
1/4 cup sugar
1 1/4 tsp. kosher salt
10 oz. (1 1/4 cups) cold butter
5/8 cup cold water
10 large tart cooking apples, peeled, seeded, cut into ½-in. dice and tossed in lemon juice
1 1/4 cups golden raisins
3/4 cup apple cider
1 vanilla bean, seeds scraped
1 cup sugar
3/4 cup honey
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated fresh ginger
1/2 tsp. ground cloves
6 tbsp. butter
5 tbsp. lemon juice
1 3/4 tbsp. cornstarch
10 oz. (1 3/4 cups) mild cheddar cheese, in 1/4-in. dice
Calvados Sour Cream:
2 oz. (1/4 cup) apple brandy
3 cups sour cream
2 tbsp. sugar
1/2 cup granulated sugar
1 tbsp. ground cinnamon
- Prepare Dough: In large bowl, combine flour, sugar and salt. Cut in butter until mixture forms small pea-size pieces. Add cold water and work by hand to form a soft dough.
- With floured hands, shape dough into a flat square. Refrigerate at least 1 hour.
- Roll dough 1/8-in. thick, using small amounts of flour to keep it from sticking to work surface. Cut into 12 rounds, 5 3/4-inches each.
- Spray twelve 3-inch round molds, about 1 1/2 inches deep, with cooking spray; dust with flour. Shape dough into molds, trimming excess from top of molds flat with rims. Refrigerate.
- Prepare Apple-Raisin Mixture: In large saucepan, combine apples, raisins, cider, vanilla bean seeds, sugar, honey, salt, cinnamon, ginger, cloves and butter. Cook over medium-low heat just until apples begin to soften.
- In small bowl, blend lemon juice and cornstarch; add to apple mixture and stir well. Cool in refrigerator. When cool, fold in cheddar; set aside.
- Prepare Calvados Sour Cream: In small bowl, combine apple brandy, sour cream and sugar; set aside.
- Prepare Cinnamon Sugar: In small bowl, combine cinnamon and sugar; set aside.
- Preheat oven to 375°F. Line tart crusts with foil and weigh down with pie weights. Bake 10 minutes, or just until crusts begin to brown.
- Remove foil and weights; fill each tart shell with equal portion of apple-raisin mixture. Bake about 20 minutes or until the filling bubbles and crust is golden brown.
- To serve, garnish each tartlet with generous spoonful of Calvados Sour Cream and sprinkle with Cinnamon Sugar.