Cheese & Apple Tartlets
Yield
8 servingsPrep
45 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
unsalted, cut in small pieces |
|
| 5 | tablespoons |
water
ice cold |
|
| Apple filling | |||
| 1 ¼ | pounds |
apples
peeled, cored and coarsely chopped |
|
| 8 | teaspoons |
sugar
|
|
| 16 | teaspoons |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
unsalted, cut in small pieces |
|
| 75 | ml |
water
ice cold |
|
| Apple filling | |||
| 567 | g |
apples
peeled, cored and coarsely chopped |
|
| 4E+1 | ml |
sugar
|
|
| 8E+1 | ml |
cheddar cheese
shredded |
|
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 teaspoon 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 teaspoons cheese. Bake at 425 degrees F for 5 minutes until cheese is golden brown. Serve hot or cold.
