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How to Make Flan
Peruvian Arroz con Pollo
Apple and Blue Cheese Tart
apple and blue cheese tart
box Pillsbury™ refrigerated pie crust, softened as directed on box
tablespoons butter or margarine
medium shallots, finely chopped (about 1/3 cup)
medium apple, peeled, cut into 1/4-inch slices (about 1 cup)
cup chopped pistachio nuts
tablespoons sweetened dried cranberries
cup crumbled blue cheese (1 oz)
teaspoon chopped fresh thyme leaves
red pearl onion, halved, if desired
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom. Bake 8 to 10 minutes or until lightly browned.
Meanwhile, in 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender. Remove from heat.
Arrange apple slices in concentric circles in single layer in crust. Spread butter mixture over apples.
Bake 15 to 20 minutes. Sprinkle nuts, cranberries, cheese and thyme over apples. Bake about 3 minutes longer or until crust is golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature. Garnish with onoin.
Shallots look like mini onions and taste like a mild mix of garlic and onion. You can usually find them near the onions in the produce section of the supermarket.
Try making this elegant tart with pears instead of apples.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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