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2 Tasse | all-purpose flour |
1/2 Teelöffel | salt |
1/2 Tasse | Unsalted butter, cut in small pieces |
5 Esslöffel | Ice water (or 6 tb) |
| Apple filling: |
1 1/4 x ca. 450 g | Cooking apples, peeled, cored and coarsely chopped |
8 Teelöffel | sugar |
16 Teelöffel | cheddar cheese shredded |
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.
heritage apples orchard in Lustleigh England.
Mm formatted by Char
~0600
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