Ingredients: |
Ingredients: Tart Shell
6 oz.(1 1/2 cup ) sifted unbleached all purpose flour
2 oz. (1/2 cup) sifted whole wheat flour
1 tsp. ground coriander
1/4 tsp. ground mace
pinch of cayenne
kosher salt
1/4 lb. (6 Tbl.) unsalted butter,cut into bits and chilled
4-6 Tbs. ice water
Filling
1 medium leek(about 1/4 lb.)
1 Tbs. unsalted butter
1 medium apple (Fuji or other sweet and tart variety)unpeeled,cored and cut into 1/4"cubes
3 large eggs
1 cup half and half or light cream
1/4 tsp. grated nutmeg
kosher salt and fresh ground pepper
8 oz. Stilton,trimmed of any rind and crumbled
|
Directions: |
Directions:Tart Shell:In a medium bowl stir the two flours,coriander,mace, cayenne and 1 tsp. salt. By hand or using a food processor, cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough of the ice water to form a ball of dough(be sparing).
Gently flatten the dough into a smooth disk about 1 1/2" thick. Roll the dough onto a lightly floured surface into a round about 1/8" thick. Drape the dough over the rolling pin and fit it over a 10 or 11 " fluted tart pan with a removable bottom. Unroll it loosely over the pan and gently press dough into pan without stretching it. Remove any excess dough from the rim of the pan. Cover in plastic and chill for at least `1 hour.
Position a rack in the center of the oven and preheat to 400ºF. Fit a piece of heavy-duty aluminum foil over the dough and fill it with dried beans or pie weights. Bake until the dough is cooked through but not yet browned, about 20-25 min.
Remove the foil and weights and bake until the dough is evenly and lightly browned,about another 10 min. Remove from oven and let cool.
Filling;
Cut off and discard the dark green top and root end of leek. Split the leek lengthwise into quarters and then crosscut into squares. Soak in a large bowl of cold water, swishing to loosen dirt. Remove the leeks from the water using a skimmer or slotted spoon and drain.
Heat the butter in a medium skillet; add the leeks and apples. Cook over medium, stirring,until the leeks are brightly colored and apples are softened, about 5 minutes. Remove from the heat and let cool.
Lightly beat eggs,half and half, nutmeg,1/2 tsp, salt and 1/4 tsp.black pepper.
Fill and Bake the Tart'
Heat oven to 300ºF. Cover the underside and edges of the tart pan with heavy-duty foil to prevent leaks and put the pan on a baking sheet. Distribute the leeks and apples evenly over the tart shell. Sprinkle the crumbled Stilton between the apples and leeks. Pour the custard mixture over the top. Bake until the custard has just set in the middle about 45 min. Let cool to room temp. before serving. |
This recipe for Stilton Apple and Leek Tart with a Spiced Whole Wheat Crust is from