Roquefort Apple Tart

Preheat oven to 425°
Makes about 15

Pastry Discs

• 1 C unsalted butter
• 2 C flour (bleached or unbleached)
• 8 T sour cream (heaping tablespoons)
• 2 pinches salt

Apples

• 2 large apples (peeled and sliced)
• 3/4 C brown sugar
• 1 tsp cinnamon
• 4 T unsalted butter

Topping

• 1/2 lb Roquefort cheese

Ready...go

Pastry Discs: Mix the dough ingredients starting with the flour, butter, and salt. Add the sour cream and mix just to be sure everything is well blended, but make sure the butter stays a little chunky (pastry dough is flaky and moist due to the pockets of butter within it). Refrigerate for 30 minutes.

Roll out the dough on a flat surface to 1/4 inch thickness. Cut into circles of about 4 to 5 inches in diameter (I use a medium sized tupperware bowl for my cutter). Place on a baking sheet lined with parchment. Place another baking sheet on top, separated by a piece of parchment paper to make sure your discs stay flat. Bake for 15 minutes at 425°. Let cool to room temperature. These can be made the night before, wrapped in plastic, and kept in the refrigerator until ready.

Apples: Heat up the butter in a skillet. At the brown sugar and cinnamon. Mix into a syrup and add the apples. Stir fry only until the apples are coated.

Arrange the apples on the pastry discs and top with the cheese. Bake for 3 minutes or until the cheese is slightly melted. A toaster oven works perfectly. Serve immediately.

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