Cheese and apple tartlets

Yield: 8 servings

Measure Ingredient
\N \N Pastry:
2 cups All-purpose flour
½ teaspoon Salt
½ cup Unsalted butter, cut in small pieces
5 tablespoons Ice water (or 6 tb)
\N \N Apple filling:
1¼ pounds Cooking apples, peeled, cored and coarsely chopped
8 teaspoons Sugar
16 teaspoons 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.

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