Cheddar-Oat Biscuit Tarts with Caramelized Apples |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 16 4-inch tarts | ||||||||||||
| INGREDIENTS: | ||
| FILLING: 2-1/2 pounds baking apples (7 medium), such as Granny Smith or Golden Delicious | 6 tablespoons (3/4 stick) unsalted butter | 1/2 cup sugar, preferably natural sugar such as evaporated cane sugar or maple sugar |
| 1/2 cup walnuts, toasted and chopped | BISCUIT: 1 cup whole wheat pastry flour | 1/2 cup unbleached white flour |
| 1/4 cup sugar, preferably natural sugar such as evaporated cane sugar or maple sugar | 2 teaspoons baking powder | 1/2 teaspoon baking powder |
| 1/2 teaspoon salt | 3/4 cup rolled oats | 6 tablespoons (3/4 stick) unsalted butter, cut into pieces |
| 1-1/2 cups grated sharp Cheddar cheese | 1 egg | 1/2 cup plus 2 tablespoons buttermilk |
| vanilla or caramel ice cream, for serving | ||
| 1 | MAKE THE FILLING: Peel and core the apples. Cut each apple into 12 even wedges. In a large skillet, melt the butter over medium-high heat. When it is hot but not smoking, add the apples and sprinkle on the sugar. Stir the apples just until the sugar is melted, then leave the apples cooking without stirring for 5 minutes. Flip them and leave them for another 5 minutes. Turn the heat to medium (the apples should be a nice caramel color by now) and cook until softened, flipping a couple of times, about 5 to 7 more minutes. Stir in the nuts and remove from the heat. |
| 2 | Preheat the oven to 425 F. |
| 3 | MAKE THE BISCUIT: Pulse together the flours, sugar, baking powder, baking soda, salt, and oats in a food processor. |
| 4 | Add the butter and pulse until the mixture is coarse crumbs. Add the cheese and pulse to combine. |
| 5 | Pour the mixture out into a medium bowl. |
| 6 | Combine the egg and buttermilk and stir gently into the flour mixture just until combined. |
| 7 | Turn the dough out onto a floured surface and knead gently, about 6 turns. Divide the dough into 16 pieces. Press each piece into a disk about 1/4 inch thick. Arrange 5 wedges of apple per biscuit. Transfer the biscuits to a parchment-covered baking sheet. Bake approximately 12 to 14 minutes, until the bottom is deep golden brown. Remove from the oven and let cool slightly. Serve warm, with a scoop of ice cream. |