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Apple Cheddar Tostada with Apple Cider Reduction and Dulce Crunch
Category: Quiche, Tarts
Serves:
Rating:
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Ingredients:
* 3 cups flour * 1/4 cup sugar * 1 tsp. dry mustard * 3/4 tsp. salt * 1 TBSP butter * 1/4 cup shortening * 1 1/2 cup shredded Cheddar cheese * 3/4 cup water * 2 TBSP butter * 5 Granny Smith Apples, peeled, cored and sliced thin * 1/2 cup sugar * 1 tsp. cinnamon * 1/2 tsp. nutmeg * 2 tsp. salt * 1/2 cup golden raisins * 1/4 cup shredded Cheddar cheese * 1 1/2 cup pecans * 1 egg white * 1/2 cup sugar * 1 quart apple cider * 1/2 cup sugar
Directions:
Sift flour through salt. Cut butter and shortening into flour mix until it resembles coarse cornmeal. Add cheese and toss together. Make a well in center and add water. Mix until dough is completely incorporated. Wrap and chill for 1 hour. Roll dough out into 5-inch disks about 1/4-inch thick. Place disks on parchment lined sheet tray. Heat butter in sauté pan. Toss apples through raisins, add to pan. Sauté 3 minutes to soften the apples slightly. Top each disk with about 1/2 cup apple filling. Top each apple filling with dollop of butter. Bake at 350°F until apples are tender. Remove from oven and sprinkle each tostado with shredded Cheddar. Coat pecans with whisked egg white. Toss pecans into 1/2 cup sugar until completely covered. Spread onto sheet tray and bake at 300°F for 20-25 minutes or until crunchy. Mix cider and 1/2 cup sugar in saucepan on stove. Simmer until sauce reduces to half. When serving, spoon cider reduction onto plate. Place tostada on top of sauce. Top with Dulce Crunch. Serve warm with ice cream.