Glazed Ontario Apple-Ricotta Tarts

(NC)—Rich homemade pastry sets the stage for a creamy-sweet combination of ricotta cheese and caramelized Ontario apples. Infused with Calvados (apple brandy), they make the perfect sweet ending to your next dinner party.

1-3/4 cups unbleached, all-purpose flour 425 mL
2 tbsp icing sugar 30 mL
1/4 tsp salt 1 mL
1-1/4 cups cold unsalted butter, cubed 300 mL
2-1/2 tbsp ice water (approx) 37 mL
2 lbs Ontario Apples, peeled, cored and cut in 1/2-inch (1.2 cm) chunks 1 kg
1/4 cup granulated sugar 50 mL
1/4 cup Calvados (apple flavoured liqueur) 50 mL
1 tbsp lemon zest 15 mL
1/4 cup whole-milk ricotta cheese 50 mL
2 Ontario Apples, peeled, cored and thinly sliced 2
1/4 cup bottled apple jelly 50 mL

Pastry: Preheat oven to 350˚F (180˚C). In a food processor, add flour, icing sugar and salt. Turn to low speed and process until well mixed. Add butter and continue to process until crumbly in texture. Add water and pulse just until mixed and dough holds together when squeezed (add an additional 1/2 tsp (2 mL) of water at a time if necessary). Flatten to 1/2-inch (1 cm) disc, wrap tightly in plastic wrap and refrigerate for 30 minutes.

Filling: Meanwhile, in a saucepan over medium-low heat, stir together apples, sugar, Calvados and lemon zest. Cook covered, stirring occasionally until apples are tender (but not mushy), about 20 to 30 minutes. Remove from heat and let cool. Stir in ricotta.

On a lightly floured surface, roll dough to 1/8-inch (2 mm) thickness. Cut out 4-inch (10 cm) circles using a round cutter (or alternatively divide dough into 12 pieces and roll out). Fit into non-stick muffin cups. Refrigerate for 30 minutes.

Fill each muffin cup with 2 tbsp (30 mL) of apple ricotta mixture. For topping, fan apple slices decoratively over top of each tart. Melt jelly in microwave for about 30 seconds or until pourable, then drizzle 1 tsp (5 mL) over each tart.

Bake in the centre of preheated oven until pastry is golden, about 20 to 25 minutes. Cool tarts in pan on wire rack.

Makes 12 tarts.

Per serving: about 330 cal, 3g pro, 19g total fat (12 g sat. fat), 38g carb, 3g fibre, 55mg chol, 55mg sodium. %RDI: 2% calcium, 6% iron, 15% vit A, 8% vit C.

*Variety Tip: For best results use Ontario Spartan, Cortland, Empire or Crispin Apples.

Chef’s Tip: For extra flavour, drizzle each tart with 1 tsp (5 mL) of Calvados while they cool.


More fruit-filled dessert ideas:

Applesauce bars
Carol’s Creamy Ontario Pear Pie
Chocolate cake with raspberries
Debbie’s Nectarine and Plum Crisp
Cherry Vanilla Slab Pie

Plus see what else is cooking in our in recipes archive.