Ingredients:
- 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
Directions:
- On a lightly floured work surface, gently roll out pastry into a 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.)
- 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.
- 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.
- Strain through fine-mesh sieve, pressing on solids with back of spoon; discard solids.
- Drizzle syrup over tartlets; sprinkle with tarragon.
Recipe for the icewine glaze can be found here.
Apple Sage Mule
Ingredients:
- 2 oz vodka
- 1/2 oz lemon juice
- 1 1/2 oz apple cider
- 1 1/2 oz ginger beer
- 1 bouquet of sage, garnish
- 1 apple fan, garnish
Directions:
- Add vodka, lemon and apple cider to a cocktail shaker. Short shake over 3 ice cubes.
- Strain into a Moscow Mule mug or rocks glass, fill with ice. Top with ginger beer.
- Garnish with spanked sage bouquet and apple fan.