INGREDIENTS

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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