Cheese and apple tartlets
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry: | ||
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| ½ | cup | Unsalted butter, cut in small pieces |
| 5 | tablespoons | Ice water (or 6 tb) |
| Apple filling: | ||
| 1¼ | pounds | Cooking apples, peeled, cored and coarsely chopped |
| 8 | teaspoons | Sugar |
| 16 | teaspoons | Shredded cheddar cheese |
Directions
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.