Fine Cooking, Appetizers, 2007
Tart Shell
1 1/2 cups sifted unbleached all-purpose flour
1/2 cup sifted whole wheat flour
1 tsp coriander
1/2 tsp ground mace
Pinch cayenne
1 tsp kosher salt
1/2 cup cold unsalted butter, cut into bits
4-6 Tbs ice water
Tart Filling
1 medium leek (white and light green parts only), trimmed
1 Tbs unsalted butter
1 medium apple (Fuji or other sweet-tart variety), unpeeled, cored, and cut into 1/4 inch cubes.
3 large eggs
1 cup half and half or light cream
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp grated nutmeg
1/2 lb Stilton, trimmed of rind and crumbled
Make the tart shell: In a medium bowl, stir the two flours, coriander, mace, cayenne, and salt. By hand or using a food processor, cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough (a Tbs at a time) be sparing. Gently flatten the dough into a smooth disk about 1 1/2 inches thick. Roll the dough on a lightly floured surface into a round about 1/8 inch thick. Drape the dough over the rolling pin and lift it over a 10 or 11 inch fluted tart pan with a removable bottom. Unroll it loosely over the pan and gently press the dough into the pan without stretching it. Trim any excess dough from the rim of the pan. Cover with plastic wrap and chill for at least an hour.
Heat the oven to 400° F. Fit a piece of heavy-duty aluminum foil over the dough and fill it with dried beans or pie weights. Bake until the dough is cooked through but not year browned, 20-25 minutes. Remove the foil and weights and bake until the dough is evenly and lightly browned, about another 10 minutes. Remove from the oven and let cool.
Make the filling: Split the leek lengthwise into quarters and then cut crosswise into quarter slices. Soak in cold water, swishing to loosen the dirt. Scoop the leeks from the water and drain.
Heat the butter in a medium skillet; add the leeks and apples. Cook over medium heat, stirring, until the leeks are brightly colored and the apples are softened, about 5 minutes. Remove from the heat and let cool.
Lightly beat the eggs, half and half, salt, pepper, and nutmeg.
Fill and bake the tart: Heat the oven to 300° F. Cover the underside and edges of the tart pan with heavy-duty foil to prevent leaks and put the pan on a baking sheet. Distribute the leeks and apples evenly over the tart shell. Sprinkle the crumbled Stilton between the apples and leeks. Pour the custard over the top. Bake until the custard has just set in the middle, about 45 minutes. Let cool to room temperature before serving.