App le and Blue Chee se Tartlets With Icew ine Glaze

Canadian Living - Holiday Entertaining - - Easy entertaining -

Hands-on time: 20 min­utes

To­tal time: 35 min­utes

Makes: 16 tartlets

Th­ese sweet-tangy pas­tries are ideal for your New Year’s soirée. Bake them straight from frozen for in­stant hot hors d’oeu­vres or pair them with a crisp salad for an el­e­gant first course. Make sure to cut the ap­ple into pa­per-thin slices so you have enough to gar­nish each tart­let.

1 sheet (half 450 g pkg) frozen but­ter puff pas­try, thawed

2 tb­spD ijon mus­tard 2 tsp chopped fresh thyme 1 sweet-tart ap­ple (such as Em­pire), cored and thinly sliced 1 egg ¼ cup crum­bled blue cheese

(such as Bleu Béné­dictin)

¼ cup red or white icewine

4 tsp gran­u­lated sugar

1 shal­lot, sliced

1 tsp mixed pep­per­corns

2 tbsp fresh tar­ragon leaves, chopped

On lightly floured work sur­face, gen­tly roll out pas­try into 12-inch square; prick all over with fork. Cut into 16 squares; ar­range on parch­ment pa­per–lined rimmed bak­ing sheets. Mix mus­tard with thyme; brush over tops of pas­try, leav­ing ½-inch bor­der. Ar­range 3 ap­ple slices in cen­tre of each. (Make-ahead: Freeze un­til firm. Layer be­tween waxed pa­per in air­tight con­tainer; freeze for up to 2 weeks. Add 2 min­utes to bak­ing time.)

Whisk egg with 1 tsp wa­ter; gen­er­ously brush over pas­try edges. Bake, 1 sheet at a time, in 400°F oven un­til pas­try is crisp and golden, 15 to 17 min­utes. Sprin­kle with blue cheese.

While tartlets are bak­ing, in small saucepan, bring icewine, sugar, shal­lot and pep­per­corns to boil. Re­duce heat to medium and sim­mer, stir­ring oc­ca­sion­ally, un­til thick­ened and syrupy, about 6 min­utes. Strain through fine-mesh sieve, press­ing on solids with back of spoon; dis­card solids. Driz­zle syrup over tartlets; sprin­kle with tar­ragon. per tart­let: about 83 cal, 2 g pro, 5 g to­tal fat (2 g sat. fat), 8 g carb (1 g di­etary fi­bre, 3 g sugar), 10 mg chol, 101 mg sodium, 25 mg potas­sium. % RDI : 1% cal­cium, 3% iron, 2% vit A, 1% fo­late.

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