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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE PASTRY: In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea (about eight 1-second pulses). Add cheese; cover and pulse with a few on/off turns to work it inches Add egg yolks; cover and pulse with a few on/off turns to combine. | 2. Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days. | 3. FOR THE TARTS: place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside. | 4. On a well-floured surface, roll a pastry disk to a 9- to 10-inch circle, about 1/4-inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the tart to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three tarts on each baking sheet. Cover and chill for 1 hour. | 5. Arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven. Preheat oven to 375°F. | 6. In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each tart. Bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender. Cool slightly on wire racks. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
black pepper	2 -3	teaspoons	ground	0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
butter	1 1/2	cups	cut	2052.0	94.28399999999999	64.116	172.8
gouda cheese	4	ounces	smoked shredded	403.704	2.5175	28.281999999999996	31.116999999999997
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
ice water	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
granny smith apple	4		cored halved cut	477.92	112.1464	3.6256	1.5656
butter	1/4	cup	melted	2052.0	94.28399999999999	64.116	172.8
apple jelly	2	tablespoons	melted	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
dijon mustard	3	tablespoons		-	-	-	-
ham	12	slices	smoked	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	1	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.