For the past five years, Mary Fitzgerald was a custom baker, making birthday and wedding cakes from a rented commercial kitchen in Long Island City, until earlier this year when she found herself a storefront on East Broadway and Rutgers Street.
Now, as Desserts NYC, she makes fresh-baked seasonal fruit tarts, mini muffins, and cookies. She shares her recipe for Apple Tart in Cheddar Rosemary Biscuit Crust, savory twist on apple pie that’s perfect for fall.
“Autumn is a great time of the year for pies and this cinnamon apple in cheddar cheese rosemary biscuit crust is my favorite,” says Fitzgerald. “I even eat it for breakfast! It’s the most popular in the shop, too. I can’t bake it fast enough.”
Apple Tart in Cheddar Rosemary Biscuit Crust
For the Savory Cheddar Cheddar Rosemary Crust:
1 cup butter
2 cups all-purpose flour
1 1/2 shredded cheddar cheese
1/8 cup agave
1 1/2 tablespoons rosemary
In a mixer, add the butter and beat on low speed until soft. Add the agave, and slowly add the flour, cheese, and rosemary until well incorporated. If the dough is on the dry side, add a tablespoon of milk to the contents of the mixer.
Chill the dough for approximately 15 minutes. Make a ball with half of it, and place it in the center of the tart pan. With your hands, press the dough into the shape of the pan, making sure the thickness is even. Butter the parchment paper lightly and place the buttered side on top of the dough and pie weights on top of the paper to prevent the dough from rising during baking. In an oven heated to 350 degrees F, bake for approximately 45 minutes.
6 Golden Delicious apples, peeled and cut
1/4 cup agave
1/2 tablespoon cinnamon
1/2 tablespoon butter
In a large pan over low heat, heat the butter and apples, adding the agave and cinnamon. Cook slowly until the apples have softened and a rich syrup has formed, approximately 25 minutes. When the tart shell comes out of the oven, fill with the apple mixture, and serve.