Mini Apple Cheddar Tarts

In the mood for a savory-sweet treat with just a little touch of grown-up? Not to worry, Cabot Creamery and their “easy as pie” Cabot Cheddar Cracker Cuts have got you covered. This super simple and near genius recipe was created by Cabot Chef Jimmy Kennedy, and is a guaranteed cheddar cheese & apple lovers dream come true.

Looking for some cheesy goodness? Check out the step-by-step recipe to make these Mini Apple Cheddar Tarts! #CabotCheese Click To Tweet

The easy pie recipe makes twice as much pie dough that you will need for the tarts, so you can either freeze half and pull it out when you find yourself in need of a gooey cheesy treat, double the filling in the recipe and make double the tarts, or we have ideas for some fun and tasty treats so you can choose what to do with extra pie crust, make sure to check the “Tips” section at the end of the post.

Mini Apple Cheddar Tarts

Step 1: Make the Tart Dough (If you don’t want to make your own, use store-bought pie crust, and skip ahead to the rolling out step!)

Mini Apple Cheddar Tarts

Measure the flour into your food processor, or a bowl if you decide to go the low-tech route or if you don’t have a food processor. Add the sugar and give it a stir or a whir in your processor. Cut the Cabot butter into pats and add to the bowl or processor, pulse the processor until the butter is about the size of peas, if using a pastry cutter, cut to the same consistency.

Mini Apple Cheddar Tarts

Drizzle the ice water into the processor while pulsing, adding only enough water to the point where the dough comes together, if using the bowl method add water slowly and stir with a fork until dough comes together enough that you can pinch it together and it will hold its shape.

Mini Apple Cheddar Tarts

Form dough into two disks, wrap in cling wrap and refrigerate for at least 1/2 hour or up to 24 hours.  Dough can be frozen for up to a month if you are planning ahead.

Mini Apple Cheddar Tarts

Step 2: Pre-bake the Tart Shells

Preheat your oven to 350°. Divide one dough disk into quarters, lightly flour your rolling surface and roll one quarter into a circle about 5” in diameter and about 1/4” thick.

Mini Apple Cheddar Tarts

Tuck into a 4” tart pan, rolling the edges over to fit inside the tart pan.

Mini Apple Cheddar Tarts

(Alternatively, roll out the entire disc and cut four 5” circles out of the dough.) Repeat with the remaining pans and dough.  Place a piece of parchment or greased foil on top of the dough and weigh down with dried beans or pie weights.

Mini Apple Cheddar Tarts

Place tart shells on a cookie sheet and bake for about 10-12 minutes, remove parchment or foil and weights and cook for an additional 2-5 minutes, or until they are nicely golden. Remove from the oven and set aside while you make the filling. *Side note; if you don’t have or don’t wish to go to the trouble of weighing your dough with beans or pie weights, it’s not a big deal… the crust may slouch a little, but it will still make a perfectly suitable holder for your filling.

Step 3: Make the Tarts!

Mini Apple Cheddar Tarts

While the tart shells are baking, heat a sauce pot or sauté pan over medium heat.

Mini Apple Cheddar Tarts

Melt the Cabot Butter and add the sliced apples, cook until the apples begin to soften.  Add the Citizen Cider and continue cooking until the liquid reduces by about half, stir in the maple syrup and remove the pan from the heat.

Mini Apple Cheddar Tarts

To assemble the tarts, spoon the apples into the tart shells and top with 1-2 slices of your favorite Cabot Cheddar Cracker Cuts.

Mini Apple Cheddar Tarts

Return the filled tarts to the oven and bake until the cheese melts and begins to bubble, about 4-6 minutes.  Carefully pop the tarts out of the tart pans, serve and eat!

Mini Apple Cheddar Tarts

To get the full list of ingredients and directions, view the recipe here

Tips: What to do with extra crust

  • Don’t have mini tart pans? Make 1 large tart instead, or cut circles out of your rolled dough with a biscuit cutter and use a muffin tin to make bite-sized mini tarts.

Mini Apple Cheddar Tarts

  • With the extra dough, cut shapes with small decorative cookie cutters or a knife, bake alongside the tart shells when pre-baking and set aside to decorate the finished tarts.
  • Roll out the extra dough disc into a rectangle, grate your favorite Cabot Cheddar Cheese over half of the dough, fold the other half over the top and press down to flatten and contain the cheese, the rolling pin works well for this. Cut the dough into 1 inch strips and twist the dough into a long coil or straw shape.  Place on a parchment covered cookie sheet and bake in a 400° until melty and golden, about 10-15 minutes.
  • Alternatively, roll out the dough disc into a rectangle, grate Cabot Cheddar Cheese over the entire surface, roll the dough into a log and chill for about 30 minutes.  Remove from the refrigerator and slice log into 1/2 inch slices (think pinwheels), bake on a parchment covered cookie sheet in a preheated 400° oven till golden and melty, about 10-15 minutes.

Comments (10)

Nancy. White | February 16, 2018 | 4:19pm

Looks delicious but time consuming!

Lindy Boatman | February 18, 2018 | 4:37pm

Looks yummy

Roberta | October 20, 2018 | 3:22pm

An appetizer for some surprised neighbors!

Art Cloud | October 20, 2018 | 4:09pm

If someone is going to use pre-cut cheese slices to make this recipe, why would you think that they would want to make tart dough from scratch? Why not suggest refrigerated pie dough or puff pastry? I’d bet that you would sell a lot more pre-sliced cheese!

    Rachael | October 22, 2018 | 9:57am

    Thanks for the feedback! We love making our own crust (because we can use our butter!) But I just adjusted the recipe to use store-bought crust for those people looking to save some time 🙂 We appreciate your thoughts! ~Rachael

Pat | October 20, 2018 | 5:52pm

So where is the recipe?? Lots of How-tos but no ingredient list.

Pat | October 20, 2018 | 5:54pm

OK, I found the recipe!

Jonn | October 20, 2018 | 6:17pm

Good things come to people who wait–Nancy!!!!

Jill McCoy | October 20, 2018 | 7:36pm

What a crazy recipe. Can only imagine how much time it takes! If I really wanted this flavor for a party I would chop up the apples , cook until soft, put in a microwave safe dish , melt the cheese over all and serve with Ritz crackers as a dip. I usually love your recipes!!

    Rachael | October 22, 2018 | 9:56am

    Thanks for the feedback Jill – If you’re looking for something quicker, feel free to use store-bought crust instead of making your own 🙂 ~Rachael

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