These sweet-tangy pastries are ideal for easy holiday entertaining. Bake them straight from frozen for instant hot hors d'oeuvres or pair them with a crisp salad for an elegant first course. Make sure to cut the apple into paper-thin slices so you have enough to garnish each tartlet.
- Prep time 20 minutes
- Total time 35 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
On lightly floured work surface, gently roll out pastry into 12-inch square; prick all over with fork. Cut into 16 squares; arrange on parchment paper–lined rimmed baking sheets. Mix mustard with thyme; brush over tops of pastry, leaving 1/2-inch border. Arrange 3 apple slices in centre of each. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container; freeze for up to 2 weeks. Add 2 minutes to baking time.)
Whisk egg with 1 tsp water; generously brush over pastry edges. Bake, 1 sheet at a time, in 400°F oven until pastry is crisp and golden, 15 to 17 minutes. Sprinkle with blue cheese.
While tartlets are baking, in small saucepan, bring icewine, sugar, shallot and peppercorns to boil. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 6 minutes.
Strain through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Drizzle syrup over tartlets; sprinkle with tarragon.
Makes 16 tartlets.
Nutritional facts Per tartlet: about
- Fibre 1 g
- Sodium 101 mg
- Sugars 3 g
- Protein 2 g
- Calories 83.0
- Total fat 5 g
- Potassium 25 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
%RDI
- Iron 3.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
