| 1 | Pastry: combine flour and salt in large bowl. |
| 2 | With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal. |
| 3 | Gradually sprinkle with ice water, tossing with a fork until all is moistened. |
| 4 | Gather dough into a ball. |
| 5 | Divide dough in half. |
| 6 | Form each ball into a square. |
| 7 | Wrap and refrigerate 30 minutes. |
| 8 | assemble: preheat oven to 425 °F. |
| 9 | Cut each dough square in quarters. |
| 10 | On lightly floured surface, roll out each pastry piece to a 5-inch circle. |
| 11 | Press pastry rounds into 4-inch tartlet pans. |
| 12 | Trim edge. |
| 13 | Set pans on baking sheet. |
| 14 | Spoon chopped apples evenly in pastry shells. |
| 15 | Sprinkle each with 1 ts sugar. |
| 16 | Bake at 425 °F for 20 minutes until pastry is lightly browned and apple is tender. |
| 17 | Remove from oven. |
| 18 | Sprinkle each tartlet with 2 ts cheese. |
| 19 | Bake at 425 °F for 5 minutes until cheese is golden brown. |
| 20 | Serve hot or cold. |
