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Glazed Ontario Apple-Ricotta Tarts Rich homemade pastry sets the stage for a creamy-sweet combination of ricotta cheese and caramelized Ontario apples. Infused with Calvados (apple brandy), they make the perfect sweet ending to your next dinner party. Pastry 1-3/4 cups (425 ml) unbleached, all-purpose f lour 2 tbsp (30 ml) icing sugar 1/4 tsp (1 ml) salt 1-1/4 cups (300 ml) cold unsalted butter, cubed 2-1/2 tbsp (37 ml) ice water (approx) Filling 2 lbs (1 kg) Ontario Apples*, peeled, cored and cut in 1/2-inch (1.2 cm) chunks 1/4 cup (50 ml) granulated sugar 1/4 cup (50 ml) Calvados (apple f lavoured liqueur) 1 tbsp (15 ml) lemon zest 1/4 cup (50 ml) whole-milk ricotta cheese Topping 2 Ontario Apples*, peeled, cored and thinly sliced 1/4 cup (50 ml) bottled apple jelly Pastry Instructions Preheat oven to 350°‟ F (180‟ ° C). In a food processor, add f lour, icing sugar and salt. Turn to low speed and process until well mixed. Add butter and continue to process until crumbly in texture. Add water and pulse just until mixed and dough holds together when squeezed (add an additional 1/2 tsp (2 ml) of water at a time if necessary). Flatten to 1/2-inch (1 cm) disc, wrap tightly in plastic wrap and refrigerate for 30 minutes. Filling Instructions Meanwhile, in a saucepan over medium-low heat, stir together apples, sugar, Calvados and lemon zest. Cook covered, stirring occasionally until apples are tender (but not mushy), about 20 to 30 minutes. Remove from heat and let cool. Stir in ricotta.
Recipe and photo courtesy of Ontario Apple Growers. For more recipes go to onapples.com
Apple of my eye! On a lightly f loured surface, roll dough to 1/8-inch (2 mm) thickness. Cut out 4-inch (10 cm) circles using a round cutter (or alternatively divide dough into 12 pieces and roll out). Fit into non-stick muf fin cups. Refrigerate for 30 minutes. Fill each muf fin cup with 2 tbsp (30 mL) of apple ricotta mixture. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds or until pourable, then drizzle 1 tsp (5 mL) over each tart. Bake in the centre of preheated oven until pastry is golden, about 20 to 25 minutes. Cool tarts in pan on wire rack. Makes 12 tarts. TIPS
* For best results use Ontario Spartan, Cortland, Empire
or Crispin Apples. For extra f lavour, drizzle each tart with 1 tsp (5 mL) of Calvados while they cool.
Printable Version
THE TASTE OF FR ESH Recipe Book 2012
Recipe and photo courtesy of Ontario Apple Growers. For more recipes go to onapples.com
Apple of my eye! On a lightly f loured surface, roll dough to 1/8-inch (2 mm) thickness. Cut out 4-inch (10 cm) circles using a round cutter (or alternatively divide dough into 12 pieces and roll out). Fit into non-stick muf fin cups. Refrigerate for 30 minutes. Fill each muf fin cup with 2 tbsp (30 mL) of apple ricotta mixture. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds or until pourable, then drizzle 1 tsp (5 mL) over each tart. Bake in the centre of preheated oven until pastry is golden, about 20 to 25 minutes. Cool tarts in pan on wire rack. Makes 12 tarts. TIPS
* For best results use Ontario Spartan, Cortland, Empire
or Crispin Apples. For extra f lavour, drizzle each tart with 1 tsp (5 mL) of Calvados while they cool.
Printable Version
THE TASTE OF FR ESH Recipe Book 2012
