At the other, more high-brow end of the culinary spectrum, I was precociously attracted to quite complex recipes with intriguing ingredient combinations and elaborate garnishing. Hence the appeal of the - exotic sounding at the time - Cheese Crusted Apple Tart. This recipe featured in an AWW book titled 'Easy Entertaining'.
Our lifestyles seem to have changed quite a lot since this book was printed in the 1980's, as these days making pastry, chilling, rolling and blind baking it, meanwhile peeling, chopping and cooking the apple filling, preparing the crumble topping, followed by more cooking of the assembled tart (not to mention whipping and piping the cream garnish) wouldn't really cut it in the easy entertaining stakes!
However, despite the labour intensive process this dessert became a family favourite. I decided to make it recently for nostalgic reasons - piped cream, sprinkled cinnamon and all - and we found it to be just as delicious as ever. The cheese pastry is really tasty, and a nice contrast to the sweet filling. it would also make a delicious, crispy pastry for savoury tart.
Cheese-crusted Apple Tart
1 c flour, 1/2 c self raising flour, 2 tbsp castor sugar, 125g butter, 1/2c grated tasty cheese
1/2 c water, approx