| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. 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
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