Filling: 1 Granny Smith apple 4 teaspoons sugar 1-1/2 tablespoons cold unsalted butter, cut into thin slices 2 rounded teaspoons apple jelly 2 teaspoons fresh lemon juice lightly sweetened whipped cream flavored with cinnamon if desired Make the pastry: In a food processor blend together the cream cheese, the butter, 1/3 cup of the flour, the sugar, and a pinch of salt, pulsing the motor, until the mixture just begins to form a ball, gather the dough, and halve it. Form each half into a ball, flatten the balls slightly, and dust them with the additional flour. Roll out each piece of dough on a lightly floured surface into an 8-inch round, transfer the rounds carefully to a baking sheet, putting them at diagonal corners, and roll in the edges of the dough slightly to form 1/4-inch rims. Peel, halve, and core the apple and cut it crosswise into very thin slices. Arrange the apple slices in rows across the dough rounds, overlapping them like roof tiles, covering the dough completely, and sprinkle each round with 2 teaspoons of the sugar. Top the apples evenly with the butter and bake the tarts in the lower third of a preheated 450° F. oven for 15 minutes, or until the edges are golden brown. While the tarts are baking, in a small saucepan combine the apple jelly and the lemon juice and bring the mixture to a boil, stirring until the jelly is melted and smooth. Brush the tarts with the jelly mixture, let them cool on the baking sheet on a rack for 5 minutes, and serve them with the whipped cream. dess 28