Mini Apple Tarts with Three Types of Cheese! | Oh Yum with Anna Olson
Cheese makes everything better, especially Apple Tarts! Chef Anna Olson is here to show you how to make these amazing fall desserts that will leave everyone scrambling for more, and since the recipe makes 30 they'll be able to have as many as they want!
Check out the recipe below and if you try the recipe yourself let us know how it turned out in the comments below!
Subscribe for more video recipes: http://goo.gl/MJV4af
Ingredients
Crust
2 cup all-purpose flour
½ cup grated Parmesan cheese, plus extra for sprinkling
1 Tbsp sugar
1 Tbsp cornmeal
½ tsp finely chopped fresh rosemary
½ tsp baking powder
¾ cup unsalted butter, cut into pieces and chilled
¼ cup cold water
2 Tbsp sour cream
Filling
⅓ cup apple butter
⅓ cup sour cream
3 cup peeled and diced Royal Gala apples
3 Tbsp sugar
3 Tbsp chopped green onion
½ tsp finely chopped fresh rosemary
½ cup grated medium cheddar cheese (orange)
4 oz brie cheese, cut into 1-inch slices
4 oz blue cheese, crumbled
1 egg, mixed with 2 tbsp water for eggwash
Directions
Crust
1. For crust, combine flour, Parmesan, sugar, cornmeal, rosemary and baking powder in a food processor to combine. Add butter and cut in until a rough crumbly texture. Stir water and sour cream to blend and add to flour mixture. Combine until dough comes together, shape into 2 logs, wrap in plastic wrap and chill until firm, at least 1 hour.
Filling
1. Preheat oven to 375F (190C) and line a large baking tray with parchment paper.
2. For filling, combine apple butter and sour cream and set aside. In a large bowl, toss apples with sugar, green onion and rosemary.
Assembly
1. Cut each log of chilled dough into 15 slices. On a lightly floured surface, roll out each slice to just under ¼-inch thick (about 2 ½ -inches across) and place onto prepared baking tray.
2. Dollop a little apple butter mixture in centre of each circle, then spoon about 2 Tbsp apples over apple butter mixture.
3. Top 10 tarts with a sprinkle of grated cheddar, 10 with a slice of brie and 10 with a crumbling of blue cheese.
4. Fold edges of dough over apples, (there should be an opening in the centre of each tart, so that you can see the cheese).
5. Brush pastry with eggwash and bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature.
6. The tarts can also be fully prepared and baked ahead of time, and re-warmed in a 325F oven for 10 minutes.
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
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Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#ohyum #falldesserts #thanksgiving
Check out the recipe below and if you try the recipe yourself let us know how it turned out in the comments below!
Subscribe for more video recipes: http://goo.gl/MJV4af
Ingredients
Crust
2 cup all-purpose flour
½ cup grated Parmesan cheese, plus extra for sprinkling
1 Tbsp sugar
1 Tbsp cornmeal
½ tsp finely chopped fresh rosemary
½ tsp baking powder
¾ cup unsalted butter, cut into pieces and chilled
¼ cup cold water
2 Tbsp sour cream
Filling
⅓ cup apple butter
⅓ cup sour cream
3 cup peeled and diced Royal Gala apples
3 Tbsp sugar
3 Tbsp chopped green onion
½ tsp finely chopped fresh rosemary
½ cup grated medium cheddar cheese (orange)
4 oz brie cheese, cut into 1-inch slices
4 oz blue cheese, crumbled
1 egg, mixed with 2 tbsp water for eggwash
Directions
Crust
1. For crust, combine flour, Parmesan, sugar, cornmeal, rosemary and baking powder in a food processor to combine. Add butter and cut in until a rough crumbly texture. Stir water and sour cream to blend and add to flour mixture. Combine until dough comes together, shape into 2 logs, wrap in plastic wrap and chill until firm, at least 1 hour.
Filling
1. Preheat oven to 375F (190C) and line a large baking tray with parchment paper.
2. For filling, combine apple butter and sour cream and set aside. In a large bowl, toss apples with sugar, green onion and rosemary.
Assembly
1. Cut each log of chilled dough into 15 slices. On a lightly floured surface, roll out each slice to just under ¼-inch thick (about 2 ½ -inches across) and place onto prepared baking tray.
2. Dollop a little apple butter mixture in centre of each circle, then spoon about 2 Tbsp apples over apple butter mixture.
3. Top 10 tarts with a sprinkle of grated cheddar, 10 with a slice of brie and 10 with a crumbling of blue cheese.
4. Fold edges of dough over apples, (there should be an opening in the centre of each tart, so that you can see the cheese).
5. Brush pastry with eggwash and bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature.
6. The tarts can also be fully prepared and baked ahead of time, and re-warmed in a 325F oven for 10 minutes.
Shop Anna Olson Cookbooks:
- http://lickst.at/shopannaolson
- Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
- Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#ohyum #falldesserts #thanksgiving
