Mini Apple Tarts with Cabot Cracker Cuts
FILLING INGREDIENTS
• 1 Granny Smith Gala or apple of your choice, quartered and sliced
• 1 can of your Favorite Citizen Cider
• 1 Tbsp of Cabot Salted Butter or Unsalted Butter
• 4 Cabot Cracker Cut slices Seriously Sharp or Extra Sharp
• Vermont maple syrup, to taste
CRUST INGREDIENTS (Or use store-bought pie crust)
• 1/3 to 1/2 sticks Cabot Salted Butter or Unsalted Butter, cold
• 3 cups King Arthur Flour
• 1 Tbsp Sugar
• 1 to 2 cups Ice cold water
Directions
- PREHEAT oven to 350°F.
- COMBINE butter, flour and sugar together in food processor. Pulse until chunks of butter are approximately pea sized.
- SLOWLY add the ice cold water until it forms into a dough. Remove dough from the processor, lightly flour and form into ball. Cut the ball in half and roll out dough to ј thickness. Cut the dough a little larger than the tart pans you are using and gently line the pans with the dough.
- BAKE in the oven for 10 to 15 or until crusts are light golden brown.
- MELT the Cabot butter over medium heat in a cast-iron skillet or sauté pan until melted and bubbling. Add sliced apples and sauté for a few minutes or until they just start to soften. Add a couple splashes of the Citizen Cider and sauté for another few seconds. Turn off heat and drizzle maple syrup over the apples and stir.
- PLACE the cooked apple mixture into the prepared mini tart crusts and top each with a cracker cut slice.
- BAKE in the oven for a minute or two or until the cheese is nice and melted. Remove from the oven and enjoy!
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