So many tastes and textures to enjoy: soft, crunchy, creamy-thick, sweet, tart, lemony, apple topped, wonderful!
I wanted to make a goat cheese and apple tart ever since I read about one in "The Huger Games." How to proceed though? I remembered how pretty the French apple tarts are, so I decided to make one of those and use goat cheese as a filling. It took two tries. The first time I made a tart with store bought dough (hey, nothing wrong with that - I was in a hurry). That first dessert had a good taste, but it looked awful.
|Ouch! This is the first version. I'll say it again: ouch!!!|
I didn't give up though. Because the goat cheese filling had a nice taste, I tried again. This time I made my own crust...
|Pâte Sablée in the making...|
I made a thicker goat cheese filling, and I did not pre-cook the apples, as I had done last time. I just sliced them very, very, thin, and they cooked up perfectly in the oven. The second time, my tart was a winner. So, I highly recommend this tart. I really do. Try it, you will love it. The goat cheese is not too sweet, it has a nice lemony tart-sweet flavor. The crust is excellent. I used a pâte sablée dough, based on the recipe by Julia Child. The apples were the crowning touch, sweet, cinnamony. So many tastes and textures to enjoy: soft, crunchy, creamy-thick, sweet, tart, lemony, apple topped, wonderful!
|This tart was a winner!!!|
For the crust:You will need a nine inch tart pan. Make your favorite crust for a nine inch tart pan. After it's placed in the pan, blind bake the crust until it's halfway done.
For the apples:
For the goat cheese filling:
8 ounces of soft goat cheese
zest from 1/2 lemon
a dash of vanilla
3 tablespoons heavy cream
1/2 cup of sugar
2 teaspoons corn starch
Place all the ingredients in the food processor and pulse until they are mixed. The mixture should come out thick, not runny. If it's runny, add a little more corn starch.
Pour the cheese mixture onto the dough in the tart pan and then arrange the apples over the cheese. Work in a circular pattern, starting from the edge, creating rows until you reach the center. Pack the apples in as well as you can. It may seem like a lot of apples are being used, but as you know, apples shrink when they bake.When you reach the center, top it with some apple slices arranged in a decorative pattern.
For the topping:2 tablespoons sugar
2 tablespoons butter
1 tablespoon cinnamon
Mix the sugar and cinnamon. Cut the butter into small chunks. Sprinkle the sugar mixture over the apples and dot with the butter. Bake at 350º F for about 1 hour.