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- From: FEMINA@delphi.com
- Newsgroups: rec.food.recipes
- Subject: Cheese and Apple Tartlets
- Date: 22 Mar 1995 19:00:49 -0600
- Organization: Cosmic Donut
- Message-ID: <01HN8F5KYOCQ9I6K5Y@delphi.com>
-
-
- MMMMM----- Recipe via Meal-Master (tm) v8.00
-
- Title: Cheese and Apple Tartlets
- Categories: Desserts, Fruits, Victoria
- Yield: 8 servings
-
- 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
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