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Recipe Detail Page
Thyme-Scented Apple and Cheddar Tartlets
Early Summer 2007
Delightful tarts full of fresh flavours. Use an old cheddar with lots of taste. Mini muffin pans vary somewhat in size: ours fit a 3-inch (8-cm) round of pastry. If your tins are on the small side, cut rounds that are around 2 ½-inches (6-cm), keeping in mind that you will end up with a few more tartlets than we did.
Makes about 30 tartlets.
Pastry
1 lb (500 g) frozen puff pastry, defrosted
Filling
1 tart apple, peeled, cored and finely diced
4 oz (125 g) grated white cheddar
½ tsp (2 mL) chopped fresh thyme
½ cup (125 mL) whipping cream
1 egg
Salt and freshly ground pepper
Garnish
Thyme springs, optional
1. Preheat oven to 350ºF (180ºC).
2. Roll out puff pastry 1/8-inch (3-mm) thick. Using a 3-inch (8-cm) cutter, cut rounds to fit 32 mini muffin or tartlet tins. Gather scraps of dough together and re-roll until you have used up all of the pastry. Reserve.
3. Combine apples, cheddar and thyme in a bowl. In a separate bowl, whisk together cream and egg and season with salt and pepper. Stir egg mixture into apple mixture.
4. Divide apple mixture between tart shells. Bake on the bottom shelf of the oven for 30 minutes or until mixture is set and pastry is golden. Cool. Garnish with thyme sprigs, if desired.
Makes about 30 tartlets.
