Apple-Cheddar Tart

Makes 8 servings

	Cheddar Pastry
1	egg white
6	cups sliced peeled apples
2	teaspoons ground cinnamon
1/4	teaspoon ground nutmeg
1/2	cup thawed frozen unsweetened apple juice concentrate
2	tablespoons cornstarch
2	tablespoons butter or margarine
	Sharp Cheddar cheese, sliced (optional)

Preheat oven to 400°F. Prepare Cheddar Pastry. Roll out pastry dough to 12-inch circle. Place in 10-inch tart pan with removable bottom or 10-inch quiche dish; trim pastry and flute edges, sealing to side of pan. Prick bottom and sides of pastry with fork. Beat egg white until frothy; brush lightly over bottom of pastry. Bake 15 minutes. Reduce oven temperature to 350°F.
Place apples in large bowl. Add cinnamon and nutmeg; toss lightly to coat. Combine apple juice concentrate and cornstarch; mix well. Add to apple mixture; mix lightly. Spoon into partially baked crust; dot with butter. Bake 35 to 40 minutes or until apples are tender and crust is golden brown. Cool on wire rack. Serve with Cheddar cheese, if desired.

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