Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories