Apple and Stilton Tarts

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  • 1 ready-to-use pie crust
  • 1 pound Fuji apples, peeled and chopped
  • 1 tablespoon sugar
  • 2 tablespoons water, divided
  • 4 ounces Stilton cheese, finely chopped
  • 1/2 cup heavy cream
  • 3 Golden Delicious apples
  • 2 tablespoon lemon juice
  • 3 tablespoons apricot jam


Preheat oven to 375°F.
Divide crust into four equal pieces.
Roll out each piece until large enough to line a 4-inch tart pan with removable bottom.
Fit crust into pan and chill for 30 minutes.
Repeat with remaining crust pieces.
Bake for 15-20 minutes or until golden brown.
Place chopped apples, sugar and 1 tablespoon water in a saucepan.
Simmer gently to achieve puree-like consistency.
Stir in cheese and cool slightly.
Divide puree between tarts.
Peel, halve, core and thinly slice Golden Delicious apples.
Toss in lemon juice.
Arrange in a neat overlapping pattern on top of puree.
Gently heat jam with remaining water until melted.
Brush over fruit.
Place tarts under broiler for 3-4 minutes, until lightly browned.
Serve warm, garnished with caramel and walnuts if desired.

Recipe from Central Market Poulsbo - Culinary Resource Center
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