APPLE AND GRUYèRE CHEESE TARTS

Apple and Gruyère Cheese Tarts image

Your guests will love these sweet and savory tarts filled with apples, shallots and Gruyère.

Provided by Betty Crocker Kitchens

Time 55m

Yield 20

Number Of Ingredients 8

Ingredients

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 large red apple, peeled, cut into 1/4-inch cubes
4 oz Gruyère cheese, cut into 1/4-inch cubes
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons chopped pistachio nuts
2 tablespoons chopped sweetened dried cranberries
1 teaspoon chopped fresh thyme leaves

Steps:

Heat oven to 400°F. Unroll pie crusts; roll each crust into 12-inch round. Using 3 1/2-inch round cutter, cut 10 rounds from each crust, rerolling dough if necessary. Press each round into ungreased regular-size muffin cup.
In medium bowl, mix apple and cheese cubes; set aside.
In 8-inch skillet, melt butter over medium heat. Add shallots, cook 2 to 4 minutes, stirring occasionally, until tender. Remove from heat; stir into apple mixture. Spoon heaping tablespoon apple-shallot mixture into each cup.
Bake 24 to 27 minutes or until crust is golden brown and cheese is melted. Cool in pans 5 minutes. Remove from muffin cups.
Meanwhile, in medium bowl, stir nuts, cranberries and thyme. Spoon about 1 teaspoonful nut mixture over each tart. If desired, garnish tarts with additional thyme sprigs. Serve warm or cool.

Nutrition Facts : Calories 140, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Tart, Sodium 140 mg, Sugar 2 g, TransFat 0 g