Rustic Apple Tart with Extra Sharp Cheddar

Prep Time: 20 minutes

Cook Time: 30 minutes

Serves: 6

1 refrigerated unbaked pastry shell (1/2 of a 15-ounce package)
1/3 cup sugar
1 teaspoon cinnamon
2 tsp. cornstarch
3 medium apples peeled, cored and thinly sliced (4 cups)
1 Tbsp. butter, cut into small pieces
3 slices Sargento® Deli Style Sliced Extra Sharp Cheddar Cheese, diagonally sliced

Line 15x10-inch jelly roll pan with foil. Coat foil lightly with cooking spray. Unroll pastry and place on pan.
Combine sugar and cinnamon in a large bowl. Remove and reserve 1 tablespoon of the mixture. Stir cornstarch into remaining sugar mixture in bowl. Add apples; toss well. Mound apples in center of pastry, leaving a 3-inch border around edges. Dot top of apples with butter. Fold up edges of pastry over apples, leaving a 4-inch diameter opening in center of tart, pressing down over apples. Sprinkle reserved sugar mixture evenly over entire tart.
Bake in a preheated 375°F oven 30 minutes or until pastry is golden brown and apples are tender.
Transfer pan with tart to a wire cooling rack; let stand 15 minutes. Arrange cheese over tart; let stand 10 minutes. Cut into wedges; serve warm.