Caramel Apple Tartlettes
- 1 cup flour
- 1/2 cup cold butter, diced
- 1 - 3 tablespoons ice water
- 1 recipe Caramel Apple Compote
- 6 slices of cheddar cheese (I used three Babybel White Cheddar rounds, cut in half)
Make the crust for the tartlettes by putting the flour and butter in a food processor.
Process for about 30 seconds, or until the mixture resembles corn meal.
Add cold water a teaspoon at a time, pulsing after each addition, until the mixture holds together, but isn't sticky. Pour onto a piece of plastic wrap.
Form into a ball, wrap and refrigerate for about an hour.
Roll out about 1/8 inch thick, and form six tartlette shells in a muffin tin. Don't worry if they don't look perfect. You only want to make sure that there are not holes in the tartlette shells.
Bake at 350 for 10 - 15 minutes, or until the edges are golden brown.
Now it is time to assemble. Fill the tartlette shells with the compote. Place a slice of cheddar cheese on each one, and put in the over for 1 - 2 minutes, until the cheese is softened, but not melted.
Carefully remove from the tin, and serve with a bit of compote on the side and caramel drizzled around the plate.
Voila! Elegant dessert - made in a snap!
Cheddar cheese is a great foil for apple desserts. It adds an unexpected depth of flavor that I think you'll love.