Apple-Goat Cheese Tarts

Apple-Goat Cheese Tarts
Apple-Goat Cheese Tarts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz goat cheese

  • box of 2 Puff Pastry, thawed as pkg directs

  • 3

    medium Granny Smith apples

  • 2

    Tbsp apple jelly, at room temperature

  • 1

    Tbsp sugar

Directions

Heat oven to 400°F. Have a large baking sheet ready. Place goat cheese in freezer 10 to 20 minutes to make it crumble more easily. Unfold pastry; roll out on a lightly floured surface with a floured rolling pin into a 12-in. square. Cut in half lengthwise, then each half in thirds crosswise. Place 1 in. apart on ungreased baking sheet. Prick each piece with a fork several times to within ½ in. of edges. Divide goat cheese in 6 portions. Crumble 1 portion on each pastry to within ½ in. of edges. Refrigerate while preparing apples. Peel, halve and core apples. Slice each half crosswise in 1/4-in.-thick slices (don’t separate slices; keep each group together). Remove tarts from refrigerator; fan 1 group of apple slices in a row, overlapping as needed, on top of cheese on each tart. Stir apple jelly until smooth; brush on apples; sprinkle with sugar. Bake 30 minutes or until pastry is golden, and apples are tender and start to brown at edges. Serve warm or at room temperature with caramel sauce to drizzle on tarts.

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