½ cup unsalted butter, chilled and cut into 10 pieces
1 ½ cup flour
3 Tbsp. sugar
3-4 Tbsp. ice water
Place butter, flour, sugar and salt in a food processor and mix until it resembles small peas. Mix the egg and 3 Tbsp. of water and add to the mix. Add 1 additional Tbsp. of ice water if needed to form a stiff dough. Form into a disc, wrap in plastic wrap and chill for 1 hour or up to 2 days. Roll out dough on a lightly floured surface to 1/8 – inch thickness. Place dough in a 10 – inch removable bottom tart pan. Prick the dough with a fork and chill for 1 hour or until ready to use.
2 Tbsp. jalapeño jelly
4 cups Granny Smith apples, peeled cored and sliced (about 3-4)
1 Tbsp. fresh lemon juice
1 Tbsp sugar
1 Tbsp. flour
½ tsp. cinnamon
¼ tsp. grated fresh nutmeg
2 Tbsp. brown sugar
2 tsp. jalapeño pepper, seeded and finely diced
Spread the jalapeño jelly over the bottom of the chilled tart shell. Toss apples and lemon juice together. Mix sugar, flour, cinnamon, nutmeg and brown sugar. Sprinkle dry mixture over apples, toss and place in tart shell. Sprinkle diced jalapeño over the apples. Don’t over fill pan. Place the tart pan on a parchment lined baking sheet. (Easy clean up)
½ cup sugar
½ cup flour
4 Tbsp. unsalted butter, chilled and cut into 12 pieces
¾ cup Jack cheese, grated
In a small bowl mix the sugar, flour and cut in the butter with a fork or pastry blender. Add cheese and mix well. Spoon topping over apple filling.
Bake about 45 minutes or until the top crust becomes golden.
Janice W. Thomas
Savory Spoon Cooking School