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Dried Cherry and Stilton Tart
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Serves 6
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Ingredients:
Dried Cherry Compote, (below)
English Stilton cheese
Frozen puff pastry sheets
1 egg, beaten with 1 teaspoon water
Granulated sugar
Place sheet of thawed pastry on floured cutting board, roll out another 1/2" & cut out 4" round circles. Place circles on parchment lined baking sheet.
In center of each circle place 2 Tbsp. Stilton, then 2 Tbsp. cherries. Fold in the edges of the circle toward the center, brush with egg wash and sprinkle with sugar. Bake at 400 degrees F for 25-30 minutes or until very golden brown. Remove & let cool before enjoying. Serve with vanilla ice cream or sprinkle with powdered sugar.
Dried Cherry Compote:
1 cup dried cherries
1/2 cup red wine
1/2 cup sugar
1 slice fresh ginger
Place all ingredient in saucepan on medium high heat, stirring often until sugar is dissolved and cherries are soft. Turn down to simmer for 5 minutes.
Remove from heat and cool. Discard ginger and set cherries aside.
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Place sheet of thawed pastry on floured cutting board, roll out another 1/2" & cut out 4" round circles. Place circles on parchment lined baking sheet.
In center of each circle place 2 Tbsp. Stilton, then 2 Tbsp. cherries. Fold in the edges of the circle toward the center, brush with egg wash and sprinkle with sugar. Bake at 400 degrees F for 25-30 minutes or until very golden brown. Remove & let cool before enjoying. Serve with vanilla ice cream or sprinkle with powdered sugar.
Dried Cherry Compote:
Place all ingredient in saucepan on medium high heat, stirring often until sugar is dissolved and cherries are soft. Turn down to simmer for 5 minutes.
Remove from heat and cool. Discard ginger and set cherries aside.
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