Mini Apple Tarts with Cabot Cracker Cuts

servings: 4

Mini Apple Tarts with Cabot Cracker Cuts

Apples and cheddar cheese have long been a fabulous combination. This classic combination comes together in an exciting way with this tasty apple tartlets recipe. Simple to make, these apple tarts will quickly become a staple that you’ll enjoy for dessert, breakfast and maybe even as a surprise treat in school or work lunches. Share this mini apple tart recipe with family and friends on Facebook, Pinterest, and Instagram.

Want another winning apple and cheese recipe? Try our Apple Pie with Cheddar Cheese next. Cabot is a cooperative of New York and New England farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on these mini apple tarts, so please rate and review the recipe when you have the chance.

Ingredients

Filling ingredients:

1 Granny Smith, Gala or apple of your choice, quartered and sliced
1 can of your favorite Citizen Cider
1 tablespoon of Cabot Salted Butter, or Unsalted Butter
4 Cabot Cracker Cuts, Seriously Sharp or Extra Sharp
Vermont Maple syrup, to taste

Crust ingredients: (Or use store-bought pie crust)

1½ to 1¾ sticks Cabot Salted Butter, or Unsalted Butter, cold
3 cups King Arthur All-purpose Flour
1 tablespoon sugar
¼ to ½ cup ice cold water

Directions

PREHEAT oven to 350°F.
COMBINE butter, flour and sugar together in food processor. Pulse until chunks of butter are approximately pea sized.
SLOWLY add the ice cold water until it forms into a dough. Remove dough from the processor, lightly flour and form into ball. Cut the ball in half and roll out dough to ¼ thickness. Cut the dough a little larger than the *tart pans you are using and gently line the pans with the dough.
BAKE in the oven for 10 to 15 or until crusts are light golden brown.
MELT the Cabot butter over medium heat in a cast iron skillet or sauté pan until melted and bubbling. Add sliced apples and sauté for a few minutes or until they just start to soften. Add a couple splashes of the Citizen Cider and sauté for another few seconds. Turn off heat and drizzle maple syrup over the apples and stir.
PLACE the cooked apple mixture into the prepared mini tart crusts and top each with a cracker cut slice.
BAKE in the oven for a minute or two or until the cheese is nice and melted. Remove from the oven and enjoy!

Tags:Dessert, Recipe, Baking, Christmas, Fall, Breakfast & Brunch, Thanksgiving

Recipe Note

*The tart pans with the removable bottoms are best but can also use a muffin pan. You’re also going to be left with some remaining dough. Wrap tightly in plastic wrap or place in a plastic re-sealable bag and either refrigerate or freeze. Pie dough will last for a couple days in the refrigerator and for several months in the freezer.

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Directions

PREHEAT oven to 350°F.
COMBINE butter, flour and sugar together in food processor. Pulse until chunks of butter are approximately pea sized.
SLOWLY add the ice cold water until it forms into a dough. Remove dough from the processor, lightly flour and form into ball. Cut the ball in half and roll out dough to ¼ thickness. Cut the dough a little larger than the *tart pans you are using and gently line the pans with the dough.
BAKE in the oven for 10 to 15 or until crusts are light golden brown.
MELT the Cabot butter over medium heat in a cast iron skillet or sauté pan until melted and bubbling. Add sliced apples and sauté for a few minutes or until they just start to soften. Add a couple splashes of the Citizen Cider and sauté for another few seconds. Turn off heat and drizzle maple syrup over the apples and stir.
PLACE the cooked apple mixture into the prepared mini tart crusts and top each with a cracker cut slice.
BAKE in the oven for a minute or two or until the cheese is nice and melted. Remove from the oven and enjoy!