Recipes

by Lucy Waverman

This is a delicious first-course tart served with a little salad on top. If you can’t find Pink Lady apples, use Jonagold or Northern Spy. Use apple cider instead of apple juice because the high pectin in cider will reduce until thickened like a syrup.

2 large Pink Lady apples, peeled and sliced

¼ inch (5 mm) thick, about 3 cups (750 mL)

1 cup (250 mL) apple cider

2 tsp (10 mL) fresh thyme

½ lb (250 g) frozen butter puff pastry sheet,

defrosted (a 10-inch/25-cm square)

1 egg beaten with 1 tbsp (15 mL) cream

2 tbsp (25 mL) Dijon mustard

2 cups (500 mL) grated aged cheddar

Garnish

3 cups (750 mL) baby arugula

1 tbsp (15 mL) olive oil

2 tsp (10 mL) lemon juice

Salt and freshly ground pepper

1. Preheat oven to 375°F (190°C).

2. Simmer apples in apple cider in a medium skillet over medium heat until they are softened but still have a bit of bite, about 10 minutes. Remove apples and set aside. Reduce cider until thick and syrupy. You should have about 2 tbsp (25 mL). Pour syrup over apples, add thyme and toss together.

3. Place pastry on a parchment-lined baking sheet. Use the point of a sharp knife to cut partway through the puff pastry around the edge to make a ½-inch (1-cm) border. Brush border with egg wash. Spread the rest of the pastry with mustard and sprinkle over two-thirds of cheese. Top with sliced apples, leaving a 1-inch (2.5-cm) border and sprinkle over remaining cheese.

4. Bake in the lower third of the oven for 15 to 20 minutes or until cheese is melted and pastry is crisp and browned.

5. Just before serving, toss arugula with olive oil and lemon juice. Season with salt and pepper and pile on top of tart.

Serves 6

For best results, try the Fat Daddio bakeware.