These elegant little tartlets take some extra work to prepare, but are well worth the effort. Recipe by Chef Jan Birnbaum.

Apple-Raisin Tartlets with Cheddar and Calvados Sour Cream

Dough:
1 1/2 pounds (6 cups) all-purpose flour
1 1/4 teaspoon kosher salt
1/4 cup granulated sugar
10 ounces (1 1/4 cups) butter
5/8 cup cold water

 

Apple Raisin Mixture:
10 large tart cooking apples, peeled, seeded, cut into 1/2-inch dice and tossed in lemon juice to prevent discoloration
1 1/4 cup golden raisins
3/4 cup apple cider
l vanilla bean, scraped
1 cup granulated sugar
3/4 cup honey
Pinch of salt
1 1/4 teaspoon ground cinnamon
1 1/4 teaspoon fresh ginger, grated
1/2 teaspoon ground cloves
6 tablespoons butter
5 tablespoons lemon juice
1 3/4 tablespoon cornstarch
10 ounces (1 3/4 cups) Mild Wisconsin Cheddar cheese, in 1/4-inch dice

 

Calvados Sour Cream:
2 ounces (1/4 cup) Calvados (apple brandy)
3 cups sour cream
2 tablespoons granulated sugar

 

Cinnamon Sugar:
1/2 cup granulated sugar
1 tablespoon cinnamon, ground

1. For Dough: Combine flour, salt and sugar in a large bowl. Cut in cold butter until the mixture forms small peanut size pieces. Add cold water and work by hand to form a soft dough.
2. With floured hands, shape dough into flat square and refrigerate at least 1 hour.
3. Roll the dough into 1/8-inch thick sheet using small amounts of flour to keep it from sticking to the work surface. Cut into twelve 5 3/4-inch rounds.
4. Shape dough into twelve 3-inch round x 1 1/2-inch deep molds, sprayed with cooking spray and dusted with flour. Refrigerate for 1 hour. Trim excess dough from top of molds flat with rim. Reserve in refrigerator.
5. For Apple Raisin Mixture: In large saucepan, cook together all the ingredients except the 5 tablespoons lemon juice, cornstarch and Cheddar. Cook just until apples begin to soften.
6. In a small bowl, blend the lemon juice and cornstarch; add to apple mixture and mix well. Cool in refrigerator.
7. When cool, fold in cheddar. Reserve.
8. For Calvados Sour Cream: Combine Calvados, sour cream and sugar in a bowl. Reserve.
9. For Cinnamon Sugar: Combine the cinnamon and sugar in a small bowl. Reserve.
10. Final Preparation: Preheat oven to 375ºF (190ºC).
11. Blind bake the tart crusts by lining dough surface with foil and weighting with 1/4 cup uncooked dry beans or pie weights. Bake approximately 10 minutes, or just until the crusts begin to brown.
    Remove foil and weights, and fill each tart shell with an equal portion of the apple-raisin mixture.
12. Bake approximately 20 minutes, until the filling bubbles and the crust is golden brown.
13. To serve, top each tartlet with a generous spoonful of Calvados Sour Cream and sprinkle liberally with Cinnamon Sugar.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.