Best 5 Apple Cheddar And Spice Cookie Tart Recipes

KIELBASA, APPLE, AND CHEDDAR PRETZEL TART

Steps:

• Preheat oven to 450 degrees with rack in lower third. On a parchment-lined baking sheet lightly dusted with flour, stretch dough into a 10-by-15-inch rectangle, with a 1-inch border of thicker dough. Brush entire surface inside border evenly with mustard. Brush border with egg, then sprinkle generously with salt. Sprinkle cheese over mustard. Scatter kielbasa, apple, onion, and sage evenly over cheese, then drizzle with oil.
• Bake until crust is deep golden brown and bottom is set, about 25 minutes; tent with foil if edges brown too quickly. Serve hot.

APPLE, WHITE CHEDDAR & ARUGULA TARTS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry; roll into a 12-in. square. Cut pastry into 4 squares; place on a parchment-lined baking sheet., Sprinkle half of each square with cheese to within 1/4 in. of edges; top with apples. Fold pastry over filling. Press edges with a fork to seal. Bake until golden brown, 16-18 minutes., In a bowl, whisk oil and lemon juice until blended; add arugula and toss to coat. Serve with tarts.

APPLE CHEDDAR AND SPICE COOKIE TART

Steps:

• Heat oven to 350°F. Place cookie sheet in oven. Spray 10-inch tart pan with removable bottom with cooking spray. In large bowl, stir cookie mix and apple pie spice until blended. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 cup of the crumb mixture in a small bowl; stir in pecans and cheese.
• To remaining crumb mixture in large bowl, stir in egg white until soft dough forms. Press dough in bottom and up sides of tart pan.
• Place apple pie filling in medium bowl. Using knife, cut apples into small pieces. Spoon apple mixture evenly over cookie dough crust. Sprinkle reserved crumb mixture over apples.
• Place tart pan on cookie sheet in oven. Bake 40 to 45 minutes or until edges are golden brown and topping is set. Cool completely, about 1 hour. To serve, remove sides of pan; cut into wedges. Store covered at room temperature.

CHEDDAR-CRUSTED APPLE PIE

Steps:

• Preheat oven to 425 degrees, with rack in lowest position. On a lightly floured work surface, roll out the smaller disk of dough just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Roll remaining disk to just under 1/4 inch thick and transfer to a parchment-lined baking sheet for top crust; refrigerate along with pie plate.
• Place lemon juice in a large bowl. Peel, quarter, and core apples; thinly slice crosswise, tossing with lemon juice as you work. Add sugar, flour, cinnamon, and salt to bowl; toss to combine.
• Fill bottom crust with apple mixture; lightly brush edge of crust with water. Using a paring knife, cut out either a circle or small slits in center of top crust. Place top crust over filling; press all around edge to seal with bottom crust. Using kitchen shears, trim to a 1-inch overhang; fold dough under itself to form a rim, and press to seal. Using thumb and forefinger, crimp as desired.
• Place pie plate on a parchment-lined rimmed baking sheet. Combine lightly beaten egg with 1 tablespoon water. Brush crust with egg wash. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 80 minutes more. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

CANDIED APPLE TART

Steps:

• Heat oven to 425°. Stir 2 cups Bisquick mix, the whipping cream and granulated sugar until soft dough forms; shape into a ball. Pat dough in ungreased 12-inch pizza pan. Spread apples over dough.
• Mix 1/4 cup Bisquick mix, the brown sugar, butter and cinnamon with fork until crumbly; sprinkle over apples. Cover edge of dough with 2-inch strip of aluminum foil to prevent excessive browning.
• Bake 5 minutes; remove foil. Bake 10 to 15 minutes longer or until edge is deep golden brown. Heat jelly until melted; drizzle over tart.