Pastry:
2 c All-purpose flour
1/2 ts Salt
1/2 c Unsalted butter, cut in
-small pieces
5 tb Ice water (or 6 tb)
Apple filling:
1 1/4 lb Cooking apples, peeled,
-cored and coarsely chopped
8 ts Sugar
16 ts Shredded cheddar cheese
Pastry: Combine flour and salt in large bowl. With a pastry blender or 2
knives cut in butter until mixture resembles coarse meal. Gradually
sprinkle with ice water, tossing with a fork until all is moistened. Gather
dough into a ball. Divide dough in half. Form each ball into a square.
Wrap and refrigerate 30 minutes.
Assemble: Preheat oven to 425 degrees F. Cut each dough square in
quarters. On lightly floured surface, roll out each pastry piece to a
5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim edge.
Set pans on baking sheet. Spoon chopped apples evenly in pastry shells.
Sprinkle each with 1 ts sugar. Bake at 425 degrees F for 20 minutes until
pastry is lightly browned and apple is tender. Remove from oven. Sprinkle
each tartlet with 2 ts cheese. Bake at 425 degrees F for 5 minutes until
cheese is golden brown. Serve hot or cold.
Yields
8 Servings