App le and Blue Chee se Tartlets With Icew ine Glaze
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.