A HEART TO HEART ON A TART
I found one of my family’s favorite fall dessert recipes many years ago in a magazine in a high school library, where I had gone to kill time between classes as a substitute teacher. The origin has long ago disappeared, but boy, do we love this tart.
When I first tried making it, I somehow didn’t grasp that dry jack cheese was not regular jack. The regular jack in the crumble topping melted, rather than holding its shape and while the taste was okay, it was not nearly as fruity or rich as using dry jack or even similar in intent. Dry jack is harder and more akin to parmesan in texture.
Yesterday, when I went to PCC to buy dry jack, I was told that they had discontinued carrying it. Without the time to start scouring greater Issaquah, a long discussion ensued with the cheese-monger on a good substitute. I came home with Mt. Townsend Creamery Rustic Whole Milk Tomme. While this cheese is nuttier and a little sharper, it worked well. It’s also fun to create a dish featuring local ingredients – Washington State granny smith apples and cheese.
SONOMA APPLE JACK TART
(Serves 8 – 10)
2 cups flour
¼ cup sugar
½ teaspoon salt
5 ounces sweet butter, chilled and cut into ¼ inch bits
1 9-inch tart pan with removable bottom
(Makes two 9 inch tart shells)
- Combine flour, sugar, salt and butter and quickly mix until it resembles coarse corn meal. Add egg and quickly mix until dough forms a ball. Gather and press dough together, wrap in plastic and chill two hours or overnight. Roll out half the dough and line a 9-inch tart pan. Prick with a fork several times. Freeze the other half of the dough.
4 large granny smith or other tart apples, peeled, cored and sliced (about 4 cups)
1 Tablespoon lemon juice
2 Tablespoons brown sugar
1 Tablespoon white granulated sugar
1 Tablespoon flour
1 teaspoons cinnamon
¼ teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground white pepper
Mix all ingredients together well and fill tart shell evenly.
½ cup sugar
½ cup flour
3 ounces cold butter, cut into bits
½ cup grated dry jack cheese
1. Combine sugar, flour, and butter and rub together with fingertips until it looks like coarse oatmeal. Add cheese and lightly mix.
2. To finish tart, pre-heat oven to 350 degrees. Scatter topping evenly over filled tart. Bake for 40 minutes until top is golden and apples are tender. Cool slightly before serving. Serve with a dollop of vanilla bean ice cream.
This entry was posted on Monday, October 12th, 2009 at 2:54 pm and is filed under Funtastic Foodie, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.