Apple Tart, Two Ways

Sweet or savory? Take your pick with delicious recipes for enjoying the fall crop.

Apple, Shallot, and Blue Cheese Tarts

Rich fall flavors combine in these tangy tarts, perfect as hearty appetizers or a light meal with salad.

INGREDIENTS: 2 large shallots, thinly sliced; 1 medium red apple, diced in ½-inch cubes; ¼ cup chopped pistachios; ¼ cup roughly chopped golden raisins; 1 teaspoon chopped fresh thyme leaves; 3 Tablespoons butter (melted); ¼ teaspoon coarse Kosher salt; 1 sheet of frozen puff pastry, thawed; Egg wash (1 large egg beaten with 1 Tablespoon whole milk); ¼ cup crumbled blue cheese

METHOD Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or a silicone mat. To make the filling: In a large bowl, toss together the sliced shallots, diced apple, chopped pistachios, golden raisins, and thyme leaves. Drizzle with the melted butter, sprinkle with salt, and stir gently to coat filling ingredients. Next, unfold the puff pastry on a lightly floured surface. Cut the sheet into 2 rows by 3 rows, making 6 rectangles, and transfer to the prepared baking sheets. Brush the beaten egg on the surface of the pastry, and prick the centers of the pastry several times with a fork. Spoon the filling into the middle of each puff pastry rectangle and sprinkle with the blue cheese. Bake 18 to 22 minutes, rotating the pans halfway through baking, until the pastry is golden brown. Serve topped with additional blue cheese and fresh thyme. Makes 6.

Salted Caramel Apple Tarts

This sophisticated take on a fairground favorite is perfect for crisp autumn evenings.

INGREDIENTS: 2–3 apples, sliced into ¼-inch slices; ¼ cup packed light brown sugar; 1½ Tablespoons all-purpose flour; 2 teaspoons fresh lemon juice (to prevent apple browning); ¼ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 sheet of frozen puff pastry, thawed; Good-quality caramel sauce (such as Stonewall Kitchen or Fat Toad); Egg wash (1 large egg beaten with 1 Tablespoon whole milk); 1/2 cup chopped walnuts

METHOD Preheat oven to 375°F. First, make the filling: Carefully mix the sliced apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Line a large baking sheet with parchment paper or a silicone baking mat, then unfold the puff pastry on top. Use a slotted spoon to remove the apple slices from the juices, then arrange the slices on the dough in overlapping rows or rings, leaving a 2-inch border all around. Gently roll or pinch the edges of the dough to form a rim. Drizzle 3 Tablespoons of salted caramel over the filling only. Brush the crust edges with egg wash and sprinkle the filling with walnuts, if using. Bake 45 minutes, rotating the pan halfway through cooking, until the pastry is golden brown. Sprinkle with a pinch of finishing salt before serving. Serves 10–12.