Individual Apple Galettes This light flaky dough uses cream cheese in the recipe. (Makes 6) Ingredients: Cream cheese tart dough: 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tablespoon sugar 8 tablespoons (1 stick) cold butter, cut into 1/2 inch cubes 4 ounces cream cheese, cut into 1/2 inch cubes 4 - 5 tablespoons iced water Filling: 3 medium Granny Smith apples 3 medium McIntosh apples 2 tablespoons lemon juice 1/4 cup sugar 1/4 teaspoon cinnamon Glaze: 1 egg white 2 tablespoons sugar

Directions:

1. Prepare tart dough:  Place flour, salt and sugar in a large mixing bowl. Add butter and cream cheese,
   then using fingertips, rub into the flour until the mixture resembles breadcrumbs or tiny peas.
   You may use a food processor for this step.
2. Add the water and stir together with fork, then squeeze it together until the mixture forms a ball.
3. Press the ball into a flat disc, divide into 6 equal pieces.
4. On a square of parchment paper (larger than 6 inches across), roll out a piece of dough into a 6 inch circle.  Place parchment and dough on a dinner plate.
5. Repeat with remaining dough and stack on plate.
6. Cover in plastic wrap and refrigerate while you prepare apple filling.
7. Preheat oven to 400 degrees Fahrenheit.
8. Prepare filling:  Peel, core, and cut apples into 1/4-inch-thick slices and toss with lemon juice, 1/4 cup sugar, and cinnamon.
9. Assemble tarts:  Arrange parchment-lined dough rounds in single layer on work surface. Arrange about
   1 cup apple slices, thick edges out, in circular mound, leaving 1-inch border of dough.
10. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently
    press dough to filling, reinforcing shape and compacting apples (see illustration 7). Using parchment lining, slide 3 tartlets onto each of 2 cookie sheets.
11. Bake tartlets until pale golden brown, about 15 minutes. Brush crust with beaten egg white and sprinkle apples with remaining 2 tablespoons sugar. Return tartlets to oven, switching positions of cookie sheets;
    bake until crust is deep golden brown and apples are tender, about 15 minutes longer.
12. Cool tartlets on cookie sheets 5 minutes; using wide metal spatula, remove from parchment and transfer to cooling rack. Cool additional 5 minutes; serve.