Ingrédients pour Apple Ham And Smoked Gouda Rustic Tarts
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt, plus a pinch
- 1 1/2 cups (3 sticks) cold unsalted butter, 1/4 cup melted unsalted butter
- 1 cup shredded smoked Gouda cheese
- 2 large egg yolks
- 1/2 cup ice water (up to 3/4 cup if needed)
- 3 medium apples (about 2 cups thinly sliced)
- 2 tablespoons apple jelly
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Dijon mustard
- 2-3 slices smoked ham (about 4 ounces total)
- 1 large egg
- 1 tablespoon water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Ham And Smoked Gouda Rustic Tarts? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Apple Ham And Smoked Gouda Rustic Tarts
- **Make the Pastry:**
- In a food processor, combine 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon black pepper, and 1 teaspoon salt. Pulse a few times to combine.
- Add 1 ½ cups (3 sticks) cold unsalted butter, cut into small pieces. Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Add 1 cup shredded smoked Gouda cheese. Pulse a few times to incorporate.
- Add 2 large egg yolks. Pulse until just combined.
- With the food processor running, gradually add ½ cup ice water, until the dough just comes together. If needed, add up to ¼ cup more ice water, 1 tablespoon at a time.
- Turn the dough out onto a lightly floured surface and gently form it into a ball. Do not overwork.
- Divide the dough into 6 equal portions. Wrap each portion tightly in plastic wrap and flatten into a 4-inch disk. Chill for at least 1 hour, or up to 2 days.
- **Assemble & Bake the Tarts:**
- Preheat oven to 375°F (190°C). Arrange oven racks in the upper-middle and lower-middle positions.
- In a large bowl, combine 3 medium apples (about 2 cups thinly sliced), ¼ cup melted unsalted butter, 2 tablespoons apple jelly, and 1 tablespoon lemon juice. Toss gently to coat.
- On a lightly floured surface, roll each chilled dough disk into a 9-10 inch circle (about ¼ inch thick).
- Spread 1 ½ teaspoons Dijon mustard on each circle.
- Overlap 2-3 slices of smoked ham (about 4 ounces total) in the center of each dough circle.
- Arrange one-sixth of the apple mixture over the ham, leaving a 3-inch border uncovered.
- Fold the dough edges over the apples, pleating loosely and leaving the center uncovered.
- Carefully transfer the tarts to parchment-lined baking sheets.
- In a small bowl, whisk together 1 large egg, 1 tablespoon water, and a pinch of salt.
- Brush the egg wash over the edges of each tart.
- Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- Let cool slightly on a wire rack before serving warm.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
85g
Fat
209g
Carbs
30g
