{"id":9294,"date":"2020-09-11T15:44:32","date_gmt":"2020-09-11T19:44:32","guid":{"rendered":"https:\/\/pricechopperready.com\/home\/?p=9294"},"modified":"2020-09-11T15:44:32","modified_gmt":"2020-09-11T19:44:32","slug":"rosemary-scented-apple-cheddar-walnut-tart-with-honey-brown-butter-drizzle","status":"publish","type":"post","link":"https:\/\/pricechopperready.com\/home\/rosemary-scented-apple-cheddar-walnut-tart-with-honey-brown-butter-drizzle\/","title":{"rendered":"Rosemary-Scented Apple, Cheddar & Walnut Tart with Honey-Brown Butter Drizzle"},"content":{"rendered":"

\"Rosemary-Scented

\n\"download\"\"Email<\/a><\/p>\n

Rosemary-Scented Apple, Cheddar & Walnut Tart with Honey-Brown Butter Drizzle<\/span><\/h1>\n

Prep: 2 hours plus chilling
\nBake: 1 hour plus cooling \u2022 Serves: 16<\/span> <\/p>\n

Walnut Crust<\/span><\/p>\n

3\/4 <\/span>cup toasted walnuts
\n2\t<\/span>cups PICS all-purpose flour<\/strong> plus additional for dusting
\n1\/3<\/span>cup PICS powdered sugar<\/strong>
\n1\/2<\/span>teaspoon kosher salt
\n3\/4<\/span>cup PICS unsalted butter<\/strong>, cut into small pieces, chilled
\n1\/4<\/span>cup finely shredded sharp Cheddar cheese
\n1\t<\/span>PICS large egg<\/strong><\/p>\n<\/div>\n

Poached Apples<\/span><\/p>\n

1 <\/span>bottle sweet white wine, such as a Moscato or Riesling
\n1\t<\/span>cup PICS honey<\/strong>
\n2\t<\/span>teaspoons minced fresh rosemary
\n1\t<\/span>teaspoon whole peppercorns
\n1\/8<\/span>teaspoon ground nutmeg
\n3\t<\/span>large sweet apples, such as Honey Crisp or Fuji, peeled, halved and cored<\/p>\n<\/div>\n

Honey-Brown Butter Drizzle<\/span><\/p>\n

1\/2 <\/span>cup PICS unsalted butter<\/strong>
\n1\/3<\/span>cup PICS honey<\/strong>
\n1\/3<\/span>cup PICS heavy cream<\/strong>
\n1\t<\/span>pinch kosher salt
\n1\/4<\/span>teaspoon PICS fresh ground black pepper<\/strong><\/p>\n<\/div>\n

Cheese Filling<\/span><\/p>\n

2 <\/span>tablespoons PICS unsalted butter<\/strong>
\n3\t<\/span>tablespoons PICS all-purpose flour<\/strong>
\n2\t<\/span>cups PICS heavy cream<\/strong>
\n1\/2<\/span>teaspoon minced fresh rosemary
\n1\/4<\/span>teaspoon kosher salt
\n1\/4<\/span>teaspoon PICS fresh ground black pepper<\/strong>
\n1\t<\/span>pinch ground nutmeg
\n2\t<\/span>PICS large eggs<\/strong>
\n2\t<\/span>cups finely PICS shredded sharp Cheddar cheese<\/strong>
\n1\/2<\/span>cup PICS cream cheese<\/strong>, chopped<\/p>\n<\/div>\n

For Assembling<\/span><\/p>\n

1\/2 <\/span>cup plus 2 tablespoons chopped toasted walnuts<\/p>\n<\/div>\n

1.<\/span>For Walnut Crust: Preheat oven to 425\u00b0. Grind walnuts with spice grinder. In large bowl, whisk flour, sugar, salt and walnuts; with hands, work in butter and cheese until it resembles coarse crumbs. In small bowl, whisk egg; with wooden spoon, stir into flour mixture until dough forms. On floured surface, shape dough into 1-inch-thick disk; wrap tightly in plastic wrap and refrigerate 2 hours.
\n<\/span><\/p>\n

2.<\/span>On floured surface, roll dough into 12-inch circle; transfer to 10-inch tart pan (about 1-inch deep) with removable bottom. Press dough firmly into bottom and sides of pan; trim excess dough. Line dough with foil and fill with pie weights or dried beans; place on rimmed baking pan. Bake 10 minutes; remove pie weights and foil. Bake 5 minutes; let cool.
\n<\/span><\/p>\n

3.<\/span>For Poached Apples: In large saucepan, whisk all ingredients except apples; heat to a boil, whisking constantly. Reduce heat to low; simmer 5 minutes. Add apples; cover and cook 45 minutes, turning apples once. Remove apples from poaching liquid; cool and thinly slice. Reserve poaching liquid in saucepan.
\n<\/span><\/p>\n

4.<\/span>For Honey-Brown Butter Drizzle: Heat reserved poaching liquid to a boil over high heat; reduce heat to medium and simmer 30 minutes or until reduced to a thick consistency.
\n<\/span><\/p>\n

5.<\/span>In medium saucepan, cook butter over medium-low heat 8 minutes or until golden-amber colored, stirring frequently. Stir in honey and 1\/2 cup reduced poaching liquid; cook 7 minutes, stirring frequently. Remove from heat; whisk in cream, salt and pepper until smooth. Cool to room temperature. Makes about 1-1\/4 cups. To make glaze, add 3 tablespoons hot water to remaining reduced poaching liquid in large saucepan; stir until smooth.
\n<\/span><\/p>\n

6.<\/span>For Cheese Filling: In large saucepan, melt butter over medium heat. Whisk in flour; cook 3 minutes, whisking constantly. Whisk in cream, rosemary, salt, pepper and nutmeg; cook 5 minutes or until mixture thickens, whisking constantly. Remove from heat.
\n<\/span><\/p>\n

7.<\/span>In medium bowl, whisk eggs; whisking constantly, ladle 1\/2 cup warm cream mixture into eggs, then whisk cream-egg mixture back into warm cream mixture in saucepan. Whisk in cheeses until smooth; if necessary, transfer to blender and blend on high to remove lumps.
\n<\/span><\/p>\n

8.<\/span>For Assembling: Preheat oven to 325\u00b0. Pour Cheese Filling into crust; sprinkle with 1\/2 cup walnuts. Starting on the outside and working inward, arrange Poached Apples over filling in circle, overlapping layers. Gently brush top with 1\/2 of the glaze (from step 5).
\n<\/span><\/p>\n

9.<\/span>Transfer tart to rimmed baking pan; bake 50 minutes. Gently brush top with remaining glaze; sprinkle with remaining 2 tablespoons walnuts. Cool tart 45 minutes; refrigerate at least 1 hour before cutting. Serve drizzled with Honey-Brown Butter Drizzle.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving:
\n649 Calories, 42g Fat (20g Saturated), 138mg Cholesterol, 234mg Sodium,
\n50g Carbohydrates, 2g Fiber, 32g Sugars, 25g Added Sugars, 10g Protein
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Rosemary-Scented Apple, Cheddar & Walnut Tart with Honey-Brown Butter Drizzle Prep: 2 hours plus chilling Bake: 1 hour plus cooling \u2022 Serves: 16<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8,5],"tags":[],"class_list":["post-9294","post","type-post","status-publish","format-standard","hentry","category-main-dishes","category-recipes"],"_links":{"self":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/9294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/comments?post=9294"}],"version-history":[{"count":2,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/9294\/revisions"}],"predecessor-version":[{"id":9338,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/posts\/9294\/revisions\/9338"}],"wp:attachment":[{"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/media?parent=9294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/categories?post=9294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pricechopperready.com\/home\/wp-json\/wp\/v2\/tags?post=9294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}