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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Apple Tart with Cheddar Cheese Crust

Makes: 8 servings
Prep 50 mins Chill 1 hr Bake 350°F 50 mins
Apple Tart with Cheddar Cheese Crust
  • 4  ounces  sharp cheddar cheese, chilled
  • 3/4  cup  butter, chilled
  • 2 2/3  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1/2  teaspoon  salt
  • 4 - 6  tablespoons  ice water
  • 1/4  cup  sugar
  • 2  tablespoons  all-purpose flour
  • 1/2  teaspoon  ground cinnamon
  • 2 1/2  pounds  assorted cooking apples (such as Rome Beauty, Granny Smith, and/or Gala), peeled (if desired), cored, and cut into 1/2-inch wedges
  • 2  tablespoons  lemon juice
  •  Cheddar Crumb Topping
  •  Vanilla ice cream (optional)

1. For pastry, place a shredding disk in the bowl of a food processor. With machine running, push cheese and butter through feed tube to shred. (Or shred cheese and butter by hand.) Remove mixture from food processor. Replace shredding disk with a steel blade. Add the 2-2/3 cups flour, 1/4 cup sugar, the salt, and cheese mixture to food processor. Cover and process with on/off pulses until mixture is combined. Add the ice water, 1 tablespoon at a time, processing with on/off pulses just until mixture forms a dough. Shape into a flat disk. Cover pastry with plastic wrap and chill about 1 hour or until pastry is easy to handle.

2. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.

3. On a lightly floured surface, roll pastry from center to edges into a circle 16 inches in diameter. Wrap pastry circle around the rolling pin. Unroll it onto the prepared baking sheet. (Pastry will hang over edges of baking sheet.)

4. In a very large bowl, combine 1/4 cup sugar, the 2 tablespoons flour, and the cinnamon. Add apple wedges and lemon juice; toss gently to coat.

5. Mound apple mixture in center of pastry, leaving the outer 3 inches uncovered. Fold uncovered pastry over the filling, pleating pastry as necessary to create a round tart. Sprinkle with Cheddar Crumb Topping.

6. Bake for 50 to 60 minutes or until apples are tender and pastry is golden brown. If necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning. If desired, serve with vanilla ice cream. Makes 8 servings.

From the Test Kitchen
  • Prepare pastry and chill up to 24 hours. Let stand at room temperature if too firm to roll out. Prepare Cheddar Crumb Topping. Place in a storage container; cover and chill up to 24 hours.
Cheddar Crumb Topping
  • 1/4  cup  sugar
  • 1/4  cup  all-purpose flour
  •  pinch of salt
  • 2  tablespoons  butter
  • 1/4  cup  finely shredded sharp cheddar cheese (1 ounce)

1. In a medium bowl, stir together sugar, flour, and a pinch of salt. Using a pastry blender, cut in butter until mixture is crumbly. Gently stir in cheese (1 ounce).

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