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Savory Apple Tart

The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 11,425
edited September 2013 in Sides
Savory Apple Tart: Filling 3 Granny Smith Apples, Peeled, Cored and Sliced. 1 TBSP Dizzy Pig Pineapple Head. 1 ½ oz Very Sharp Cheddar Cheese, Grated. Crust: 2 ½ Cups (10 oz) All Purpose Flour. ½ tsp Salt. 1 tsp Sugar. 2 Sticks Very Cold Butter, Cubed. 1 ½ oz Very Sharp Cheddar Cheese, Grated. 1 tsp Fresh Thyme. 1 tsp Fresh Rosemary. 2 TBSP vodka. 2 - 4 TBSP Ice Cold Water. Combine apple slices and Dizzy Pig Pineapple Head in a colander and set aside for 1-2 hours. Whisk together flour, salt and sugar. Cut butter into flour mixture until it resembles coarse crumbs. Toss in 1 ½ oz Cheddar, thyme & rosemary. Add vodka and 2 TBSP water, gently mixing with a fork until dough comes together (do not over work. Add more water if needed). Refrigerate dough for 1 - 2 hours. Preheat oven to 375 degrees. Place dough between 2 sheets of parchment paper. Roll dough into a rough circle, ¼ inch thick. Remove top sheet of parchment. Place drained apples in center of dough and top with 1 ½ oz cheddar. Fold edges of tart toward the center and transfer tart and bottom sheet of parchment to a cookie sheet. Bake 50 minutes until golden. imageimage image image

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