Wednesday, May 4, 2011

Maple Apple Cheddar Tart

Final recipe from my crescent roll collection and I must say, this is definitely one you need to keep an open mind about. Apples and cheese may be a classic combination but adding the element of maple syrup? Hmmm... even I needed a bit convincing on this one. It all started when I was trying to find a recipe that combined apples and cheese while using a "tart". I immediately stumbled upon Anna Olson's Maple Apple Cheddar Tart. It looked pretty and intriguing...then I saw it. The ingredient "maple syrup". Huh? Seriously? No way. Okay Anna, what were you thinking here? But since she IS a superstar, I have to give her the benefit of the doubt and plus since I am revamping the recipe to make it my own, I can always just leave it out.

So I started off on my adventure to make an apple cheddar tart with crescent rolls as a pastry. Since I was making this on a budget and with little time, I made it with few ingredients. After the tart was baked, the cheese was gooey and the apples were soft I cut myself a big ole slice and dug in. Chomp chomp. Mmmmm... Hmmm? Uh..? Something is missing. Ya something is definitely missing. With the maple syrup on stand by, I brushed a little onto a piece preloaded on my fork and.... well my apple cheddar tart was complete. Props go to you Anna Olson and your "crazy" ideas. They are simply delicious.

And the MAPLE Apple Cheddar Tart was born.

Maple Apple Cheddar Tart
Time: 30 mins.            CPS: $1.05 (serves 6)      L of D: Undergraduate

- 1-2 Apples (I used granny smith)
- 2 cups of shredded cheddar cheese (the sharper the better!)
- 1/4 cup of Sugar
- 1 tbsp of Cinnamon
- 1 package of Crescent Rolls
- Maple Syrup (I support the use of REAL maple syrup - but if you only have the "fake" stuff, it will do.)

Preheat oven according to crescent roll package.

Slice apples and place them in a bowl. Add sugar and cinnamon to apples and toss to coat. Set aside.

Spray a pie pan with cooking spray. Roll out the crescent roll dough in one piece and shape to dish. Gather around edges to make a "crust". Sprinkle shredded cheese in an even layer over the tart. Arrange the apples in a pretty shape (if you want to).

Put in oven and bake according to crescent roll package or until pastry is golden brown.

Once tart is done, let cool for a few minutes and then brush maple syrup over tart with a pastry brush. OR just pour a thin layer all over it.

I am sure you will be pleasantly surprised at how well these flavours jive. I know I was. But now I am a believer. And soon you will be one too.

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