Goodstone Inn & Restaurant Warm Apple and Roquefort Tart

The bold taste of Roquefort is mellowed with sweet apple in these apple tarts. Pair with a jammy Zinfandel for a memorable finish to a meal.

Servings: 4

Cook Time: 40 minutes

Pair With: Two ways to go:a rich, jammy Zinfandel for a powerful counterpoint to the Roquefort or an apple flavored Pinot Gris to enhance the baked apple..

Source: Recipe and photo courtesy of Chef William Walden of Goodstone Inn & Restaurant, Loudoun County, VA


2 apples - peeled, cored and quartered
sugar, as needed for caramelization, about 1/4 cup
1 tablespoon butter
1 tablespoon cinnamon sugar - according to taste
French Roquefort Cheese only!!
1 sheet puff pastry
1 egg
seedless grapes for garnish (optional)


Preheat the oven to 350 degrees. Melt the butter in a sauté pan and cook the apple slices over low heat. Do not burn! Sprinkle with the sugar and cook until apples are tender and caramelized, stirring occasionally. Season with cinnamon sugar to taste, set aside.

Whisk the egg with a bit of water to make a wash.

Cut the puff pastry into rounds. Prick each with a fork, then brush with a little egg wash. Bake the pastry rounds for about 15 minutes until cooked thoroughly. Let cool.

"Fan out" the apple slices to cover the pastry. Crumble the Roquefort and put on top of the apples and pastry to form a little “pizza.”

Put back in the oven and bake for 5 minutes. Garnish with seedless grapes and enjoy! Bon Appetit!


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