Recipe - Cheese And Apple Tartlets

Pastry:
2 cup Allpurpose flour
One half teaspoon Salt
One half cup Unsalted butter, cut in
small pieces
5 tablespoon Ice water (or 6 tb)
Apple filling:
1 One fourth pound Cooking apples, peeled,
cored and coarsely chopped
8 teaspoon Sugar
16 teaspoon 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
5inch circle. Press pastry rounds into 4inch tartlet pans. Trim edge.
Set pans on baking sheet. Spoon chopped apples evenly in pastry shells.
Sprinkle each with 1 teaspoon 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 teaspoon cheese. Bake at 425 degrees F for 5 minutes until
cheese is golden brown. Serve hot or cold.

Source: Victoria Magazine, March 1995, from article on Common Ground
heritage apples orchard in Lustleigh England.

MM formatted by Char Submitted By FEMINA@DELPHI.COM On 22 MAR 1995 190049
~0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini