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

Method:

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