Almond Apple Tarts

12 oz prepared pie crust dough for 2 (9-inch) crusts
1/3 cup unsalted butter, softened
1/3 cup sugar
2 eggs, beaten
1/2 cup blanched almonds, finely ground
1 teaspoon ground cinnamon
3 oz vegetarian cheddar cheese
3 small apples
2 tablespoons apricot jam
whipped cream, to decorate

Divide dough into 6 pieces. On a lightly floured surface, roll out each piece to a 6-inch circle. Use to line 6 (4-inch) tartlet pans. Prick bottoms and refrigerate 30 minutes.

Preheat oven to 375F (190C); place a baking sheet on middle shelf. In a bowl, cream butter and sugar together until soft and beat in the eggs, almonds and cinnamon. Finely shred cheese and stir into mixture. Line tartlet shells with foil and pie weights. Bake blind on baking sheet 10 minutes.Remove weights and foil and bake 8 to 10 minutes longer until pastry is crisp and golden.

Cool slightly, then spread cheese mixture over bottom.
Quarter and core apples and cut into thin slices. Arrange slices over cheese mixture in circles. Bake 15 minutes. Reduce oven temperature to 350F (175C). Bake 10 to 15 minutes longer until firm to the touch. In a small pan, heat jam with 1 teaspoon water until melted. Press through a fine strainer, then carefully brush over tartlets to glaze. Serve warm with whipped cream.
Makes 6 servings.

Calories: 560.67 per serving