This recipe developed late one evening because I was missing several key ingredients for true apple-pie-tarts. But it turned out to be a delicious and excellent oversight. Also because I am currently obsessed with all things Maple Syrup.
Maple syrup which, by the way, is better in the cheaper, lower A grades and grade B versions. The lower grades are less purified, and have a deeper, thicker, and woodsier flavour. Just smelling it makes me want to put on my flannel shirt and swing an ax. Actually, I think that a hatchet is plenty big enough for me, I’ll leave the splitting maul to Ryan.
Apple Cheddar Gruyere Maple Tartlets
– A batch of your favorite pie dough
Please use all butter, no shortening. The ratio of crust to filling is high, and so much of your flavour is coming from the crust. Here is a recipe and directions if you need inspiration. Seriously, if you even consider using Crisco or margarine, I will block this recipe from your memory from however many thousand miles away as needed. [Unless you are dairy-free like me, in which case I forgive you]
– 2 cups of 1/4″ or smaller diced apples (don’t bother peeling unless you’re picky about such things)
– 3/4 cup grated cheddar (I recommend a nice cheddar, preferably not yellow)
– 1/4 cup grated gruyere
– a drizzle of maple syrup to taste (maybe a couple tablespoons)
– 1/2 to 1 tsp salt, to taste
Mix all of the filling ingredients together. Roll out the pie dough thinly, cut circles with a biscuit cutter. Push the dough circles into a mini muffin tins. Fill with as much filling as you can pile and mush and balance into each one, it bakes down pretty far.
Bake at 350 for about 20-25 minutes, or until the crust is lightly toasty on the outside (pop one out of the muffin tin with a butter knife to check). Remove to a cooling rack.
Delicious warm or at room temperature.
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