2 cups Food Club all-purpose flour plus additional for dusting
1/3 cup powdered sugar
1/2 teaspoon kosher salt
3/4 cup Full Circle Organic unsalted butter, cut into small pieces, chilled
1/4 cup Food Club finely shredded sharp Cheddar cheese
1 Roche Bros. large egg
1 bottle sweet white wine, such as a Moscato or Riesling
1 cup Full Circle Organic honey
2 teaspoons minced fresh rosemary
1 teaspoon whole peppercorns
1/8 teaspoon ground nutmeg
3 large sweet apples, such as Honey Crisp or Fuji, peeled, halved and cored
Honey-Brown Butter Drizzle
1/2 cup Full Circle Organic unsalted butter
1/3 cup Full Circle Organic honey
1/3 cup Organic Valley heavy whipping cream
1 pinch kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons Full Circle Organic unsalted butter
3 tablespoons Food Club all-purpose flour
2 cups heavy cream
1/2 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 pinch ground nutmeg
2 Roche Bros. large eggs
2 cups finely Food Club shredded sharp Cheddar cheese
1/2 cup cream cheese, chopped
1/2 cup plus 2 tablespoons Roche Bros. Organic walnuts, chopped and toasted
For Walnut Crust: Preheat oven to 425°. Grind walnuts with spice grinder. In large bowl, whisk flour, sugar, salt and walnuts; with hands, work in butter and cheese until it resembles coarse crumbs. In small bowl, whisk egg; with wooden spoon, stir into flour mixture until dough forms. On floured surface, shape dough into 1-inch-thick disk; wrap tightly in plastic wrap and refrigerate 2 hours.
On floured surface, roll dough into 12-inch circle; transfer to 10-inch tart pan (about 1-inch deep) with removable bottom. Press dough firmly into bottom and sides of pan; trim excess dough. Line dough with foil and fill with pie weights or dried beans; place on rimmed baking pan. Bake 10 minutes; remove pie weights and foil. Bake 5 minutes; let cool.
For Poached Apples: In large saucepan, whisk all ingredients except apples; heat to a boil, whisking constantly. Reduce heat to low; simmer 5 minutes. Add apples; cover and cook 45 minutes, turning apples once. Remove apples from poaching liquid; cool and thinly slice. Reserve poaching liquid in saucepan.
For Honey-Brown Butter Drizzle: Heat reserved poaching liquid to a boil over high heat; reduce heat to medium and simmer 30 minutes or until reduced to a thick consistency.
In medium saucepan, cook butter over medium-low heat 8 minutes or until golden-amber colored, stirring frequently. Stir in honey and ½ cup reduced poaching liquid; cook 7 minutes, stirring frequently. Remove from heat; whisk in cream, salt and pepper until smooth. Cool to room temperature. Makes about 1-1/4 cups. To make glaze, add 3 tablespoons hot water to remaining reduced poaching liquid in large saucepan; stir until smooth.
For Cheese Filling: In large saucepan, melt butter over medium heat. Whisk in flour; cook 3 minutes, whisking constantly. Whisk in cream, rosemary, salt, pepper and nutmeg; cook 5 minutes or until mixture thickens, whisking constantly. Remove from heat.
In medium bowl, whisk eggs; whisking constantly, ladle 1/2 cup warm cream mixture into eggs, then whisk cream-egg mixture back into warm cream mixture in saucepan. Whisk in cheeses until smooth; if necessary, transfer to blender and blend on high to remove lumps.
For Assembling: Preheat oven to 325°. Pour Cheese Filling into crust; sprinkle with 1/2 cup walnuts. Starting on the outside and working inward, arrange Poached Apples over filling in circle, overlapping layers. Gently brush top with 1/2 of the glaze (from step 5).
Transfer tart to rimmed baking pan; bake 50 minutes. Gently brush top with remaining glaze; sprinkle with remaining 2 tablespoons walnuts. Cool tart 45 minutes; refrigerate at least 1 hour before cutting. Serve drizzled with Honey-Brown Butter Drizzle.