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Print this Recipe    Apple Tarlets

Cheese and Apple Tartlets
Yield: 8 servings

2 c flour
1/2 ts salt
1/2 c unsalted butter, cut in small pieces
5 - 6 tablespoons ice water

1 1/4 lb cooking apples, peeled, cored and coarsely chopped
8 ts sugar
16 ts shredded cheddar cheese

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.

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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