Ingredients Jump to Instructions ↓

  1. Crust

  2. 1 cup 62g / 2 1/5oz All-purpose flour

  3. 1 teaspoon 5ml Sugar

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1/2 cup 99g / 3 1/2oz Chilled unsalted butter - (1 stick) - cut 1/2" pieces

  6. 1 cup 198g / 7oz Egg yolk (large)

  7. 1 tablespoon 15ml Ice water - or more if needed

  8. 1/2 teaspoon 2 1/2ml Vanilla extract

  9. Filling

  10. 1/4 cup 49g / 1.7oz Sugar

  11. 1/4 teaspoon 1 1/3ml Ground cinnamon

  12. 1/4 teaspoon 1 1/3ml Ground ginger

  13. 1 1/2 lbs 681g / 24oz Fuji apples - (abt 3 large) - peeled, quartered, cored, cut into 1/4"-thk slices

  14. 1 tablespoon 15ml Unsalted butter - cut small pieces

  15. 8 oz 227g Sharp cheddar cheese - cut 8 wedges

Instructions Jump to Ingredients ↑

  1. For Crust: Mix flour, sugar, and salt in processor. Cut in butter, using on/off turns, until mixture resembles coarse meal. Whisk yolk, 1 tablespoon ice water, and vanilla extract in small bowl to blend. Add egg mixture to processor; blend until dough clumps together, adding more ice water by teaspoonfuls if dough is dry. Form dough into ball; flatten into disk. Wrap in plastic wrap; chill at least 1 hour.

  2. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan. Pierce crust all over with fork. Refrigerate crust for 1 hour.

  3. For Filling: Position rack in bottom third of oven and preheat to 400 degrees. Mix first 3 ingredients in bowl. Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together. Sprinkle with sugar mixture. Dot with butter.

  4. Bake until apples are tender and beginning to brown and crust is golden, about 55 minutes. Cool tart in pan on rack at least 45 minutes. (Can be made 6 hours ahead. Let stand at room temperature.) Serve tart slightly warm or at room temperature with cheese.


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