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Apple and Blue Cheese Tartlets with Icewine Glaze | Taste and Tipple

Apple & Blue Cheese Tartlets with Icewine Glaze

Course Appetizer, Snack
Cuisine Canadian
Keyword Apple and Blue Cheese Tartlets with Icewine Glaze
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 tartlets


  • 1 sheet half 450 g pkg frozen butter puff pastry thawed
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh thyme
  • 1 sweet-tart apple such as Empire cored and thinly sliced
  • 1 egg
  • 1/4 cup crumbled blue cheese
  • 1/4 cup red or white icewine
  • 4 teaspoons granulated sugar
  • 1 shallots sliced
  • 1 teaspoon mixed peppercorns
  • 2 tablespoons fresh tarragon leaves chopped


  1. 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.)
  2. 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.
  3. 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.
  4. Strain through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Drizzle syrup over tartlets; sprinkle with tarragon.

Recipe Notes

Recipe from: Bartoli, Jennifer and the Canadian Living Test Kitchen. "Apple and Canadian Blue Cheese Tartlets with Icewine Glaze." Canadian Living. December 2015.