1/2 cup (2 ounces) shredded sharp or extra sharp white cheddar cheese
1 1/2 tablespoons sugar
1/4 teaspoon kosher salt
10 tablespoons cold unsalted butter, diced
6 to 8 tablespoons ice water
Ingredients for Filling
1/2 cup brown sugar
1/2 cup chopped pecans or walnuts
6 ounces sharp white cheddar cheese, cut into thin slices
6 medium (approximately 2 1/4 pounds) Granny Smith, Jonagold, or Jonathan apples, cored and cut into 1/3 inch slices
1 tablespoon chopped mint
3 tablespoons apricot preserves
01In food processor, place flour, cheese, sugar, and salt and process until combined. Add butter and process until small particles are formed. Keep processor running and add water through feed-tube in1 tablespoon increments until mixture holds together.
02Turn dough out on plastic wrap, press dough into a disk, wrap in plastic wrap, and refrigerate 30 minutes up to overnight.
03Preheat oven to 400 degrees F. Line baking sheets with parchment paper.
04Divide dough into 8 pieces. On lightly floured surface, roll each piece into a rough circle approximately 6 inches in diameter. Place parchment or waxed paper between circles of dough and refrigerate while rolling out all the dough.
05Combine brown sugar and pecans or walnuts in a bowl.
06Place one circle of dough on the baking sheet. Place several slices of cheese in the center, leaving about 1 inch around the edge. Place 1/2 cup of sliced apples on top. Sprinkle with approximately 1 1/2 tablespoons of brown sugar and nut mixture and 1/2 teaspoon of mint. Fold up dough edges around apple mixture, pleating edges roughly. Repeat with remaining dough.
07Bake until golden brown, approximately 25 to 30 minutes. Drizzle each tart with 1 to 2 teaspoon apricot preserves.