- 1/2 cup chilled butter, cut into 8 pieces
- 1 1/2 cup flour
- 3 tablespoon sugar
- 1 egg
- 3-4 tablespoon cold water
- 2 tablespoon jalapeño jelly
- 4 cup granny smith apples (3 large), peeled, cored and sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoon packed brown sugar
- 2 teaspoon minced jalapeño, cored and seeded (1 medium pepper)
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup butter, cut into pieces
- 3 oz grated Monterrey Jack cheese
Some of my wine enthusiast friends forwarded me this recipe from Washington. They were in the state visiting vineyards and fell in love with this Southern take on an American favorite. It’s a combination that’s both fiery and flavorful!
To make the crust – place butter, flour and sugar in a food processor and process until the mixture resembles a course meal. Add the egg and enough water to make a stiff dough. Shape into a ball, wrap in plastic wrap and refrigerate for 2 hours or overnight. Roll out the dough onto a floured surface to the size of a 10 inch spring form tart pan. Prick the bottom of the shell with a fork and refrigerate until use.
Preheat the oven to 350 degrees – To make the filling spread the jalapeño jelly over the bottom of the tart pan. Toss the apples with lemon juice. In another bowl stir together the sugar, flour, cinnamon, nutmeg and brown sugar. Add to the apples and toss well to mix. Put into the tart pan. Sprinkle the minced jalapeño over the apples.
To make the topping – mix together the sugar and flour. Cut in the butter with a fork or pastry blender and mix well. Spoon the topping & cheese evenly over the apple filling. Bake until the topping and crust are golden brown, about 45-55 minutes. Serve warm or at room temperature.