Cheese and Apple Tartlets

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.