200 g (8 oz) cheese pastry
175 g (5 oz) Cheshire cheese, cubed
1 teaspoon sugar
450 - 700 g (1-1 1/2 lb) apples
salt and cayenne pepper
25 g (1 oz) grated cheese
175 g (5 oz) Cheshire cheese, cubed
1 teaspoon sugar
450 - 700 g (1-1 1/2 lb) apples
salt and cayenne pepper
25 g (1 oz) grated cheese
method
1. Roll out two-thirds of the pastry and line a flan tin.
2. Reserve the rest to make lattice strips on the top of the tart.
3. Peel, core and slice the apples and add a little sugar only if they are very tart.
4. Mix with the cheese cubes and season.
5. Arrange the cheese and apples in the pie and cover the top with strips of pastry arranged in a criss-cross pattern across the tart.
6. Glaze the pastry with a little milk and sprinkle the top with the grated cheese.
7. Bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 until the pastry is done and the cheese browned and bubbly.
2. Reserve the rest to make lattice strips on the top of the tart.
3. Peel, core and slice the apples and add a little sugar only if they are very tart.
4. Mix with the cheese cubes and season.
5. Arrange the cheese and apples in the pie and cover the top with strips of pastry arranged in a criss-cross pattern across the tart.
6. Glaze the pastry with a little milk and sprinkle the top with the grated cheese.
7. Bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 until the pastry is done and the cheese browned and bubbly.
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