Glazed Apple-Ricotta Tarts
Rich homemade pastry sets the stage for a creamy-sweet combination of ricotta cheese and caramelized apples. Infused with Calvados (apple brandy), these tarts make the perfect sweet ending to your next dinner party.
| Servings |
| 12tarts |
| Servings |
| 12tarts |
Ingredients
- Pastry
- 1 3/4 cups all-purpose flour unbleached
- 2 tbsp icing sugar
- 1/4 tsp salt
- 1 1/4 cups cold unsalted butter cubed
- 2 1/2 tbsp ice water (approx)
- Filling
- 1 kg apples peeled, cored and cut into 1/2-inch chunks
- 1/4 cup granulated sugar
- 1/4 cup Calvados (apple flavoured liqueur)
- 1 tbsp lemon zest
- 1/4 cup whole-milk ricotta cheese
- Topping
- 2 apples peeled, cored and thinly sliced
- 2 1/4 cups bottled apple jelly
Servings: tarts
Units:
|
Ingredients
Servings: tarts
Units:
|
Instructions
- Preheat oven to 350ûF (180ûC). In a food processor, add flour, icing sugar and salt. Turn to low speed and process until well mixed. Add butter and continue to process until crumbly in texture. Add water and pulse just until mixed and dough holds together when squeezed (add an additional 1/2 tsp (2 ml) of water at a time if necessary). Flatten to 1/2-inch (1.25-cm) disc, wrap tightly in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, in a saucepan over medium-low heat, stir together apples, sugar, Calvados and lemon zest. Cook covered, stirring occasionally until apples are tender (but not mushy), about 20 to 30 minutes. Remove from heat and let cool. Stir in ricotta.
- On a lightly floured surface, roll dough to 1/8-inch (2-mm) thickness. Cut out 4-inch (10-cm) circles using a round cutter (or alternatively, divide dough into 12 pieces and roll out). Fit into non-stick muffin cups. Refrigerate for 30 minutes.
- Fill each muffin cup with 2 tbsp (30 ml) of apple-ricotta mixture. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds or until pourable, then drizzle 1 tsp (5 ml) over each tart.
- Bake glazed apple-ricotta tarts in the center of preheated oven until pastry is golden, about 20 to 25 minutes. Cool tarts in pan on wire rack.
Recipe Notes
Tip: For tasty tarts, we recommend using fresh local apples. For extra flavour, drizzle each tart with 1 tsp (5 ml) of Calvados while they cool.
Per serving: about 330 calories, 3 g protein, 19 g totalfat (12 g saturated fat), 38 g carbohydrates, 3 g fibre, 55 mg cholesterol, 55mg sodium
%RDI:2% calcium, 6% iron, 15% vitamin A, 8% vitamin C
