Here is an oldy but a goody... Chef Nadene shares her Apple and Stilton Tart Recipe. Although this recipe is for an Entree size tart tin, at Nutmeg and Pepper we make Bite sized Mini Tartlets using a small Muffin tray or Individual Mini Tart Tins. You can also replace the Stilton with any Semi Soft Blue Cheese of your liking.
QTY 6 Entree serves or 12 small Tartlets
|Pink Lady Apples, quartered, sliced||4||each|
|Organic Lemon, juice||1||each|
|Stilton or other Blue Cheese||250||grams|
|Organic Nutmeg, grated||¼||tsp|
|Pepper, ground, fresh||to||taste|
|Thyme, garnish, fresh||a||sprig|
|Spring Onions, lightly steamed||small||bunch|
Preheat oven to 190C.
For Pastry: crush walnuts finely in a food processor, add flour and a pinch of salt, and process until mixture begins to cling together and remove from bowl. Knead gently, form into a long roll, enclose in plastic wrap and refrigerate for 30 minutes.
Cut into 6 equal pieces, roll each gently to fit individual 10cm tartlet tins, press dough into tins, trim sides and prick bases with a fork. Combine apples and lemon juice in a bowl, crumble in the stilton, add the thyme leaves, nutmeg, pepper and cream, then mix well. Spoon into pastry cases.
Bake the tartlets in the oven for 25-30 minutes or until golden.
Garnish: with thyme and serve with spring onions and walnut cream.