This is the story about a happy accident (or how I messed up a recipe but wouldn’t do it any differently again).
The original recipe came from America’s Test Kitchen but I ended up making it completely differently due to lack of reading skills.
I did cook the apples in some butter until they were softened and a little bit browned.
I made the crust in my Breville Sous Chef food processor. This is so much faster than making by hand. After I processed it, I chilled the dough for an hour.
Then I processed the tart base (here’s where I went south. I was supposed to leave the honey for the end but I added it here)
Into a beautiful smooth paste. At this point I figured out that I messed it up…but oh well it was too late at that point!
I rolled out the tart crust and put into a tart pan with a removable bottom and blind-baked the crust. You will want to poke the crust GENEROUSLY with a fork before baking to prevent lumps, and I *love* this pie weight string. Prevents the pie weights from going everywhere.
And before baking…
After I added the goat cheese mixture I thought, hm, this could be a complete bust because it seemed a bit runny, but still held the apples so I decided to go for it.
I added my silicon adjustable pie crust shield (these are indispensable!!)
And baked. In all honesty this came out PERFECTLY!! Everyone loved it (except Maddie who proclaimed “the goat cheese is a bit much”) it is a bit much but the goat cheese, tart apple and honey combination works beautifully, and this had just the right amount of filling to tart crust and apple.
It was such an amazing desert after Sous Vide Prime Rib dinner.
Goat Cheese, Honey and Apple Tart
- 1 3/4 cups all-purpose flour
- 11 tablespoons cold unsalted butter
- ¼ teaspoon salt
- 1 large egg yolk
- 4 tbsp cold water
- 8 ounce goat cheese
- 4 to 5 Granny Smith apples
- 1/4 cup honey
- 1/4 cup heavy whipping cream
- 1 egg
For the Crust
- Cut the flour and salt into the butter with either a food processor or hand pastry cutter until about pea-sized pieces remain. Add water and process just until dough comes together. Refrigerate for one hour then roll out and place in 9 inch tart crust pan. Prick the tart crust generously with a fork, including in the corners. Blind bake in preheated 350 degree Fahrenheit oven for 15 minutes with pie weights. Cool
For the filling
- Peel and slice 4 to 5 Granny Smith apples. Cook in pan on stove over medium heat until apples have softened and browned a bit (about 10 minutes). Combine goat cheese, honey, whipping cream and egg in food processor and process until smooth. Add to cooled pie crust and place apples on top. Add pie shield or aluminum foil to crust to prevent over-browning. Bake in preheated 350 degree Fahrenheit oven for 35 minutes until filling is set and apples are slightly browned.