When you use cake flour instead of all-purpose flour in a low-fat pastry, you will get a more tender pastry.
Combine first 3 ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle ice water over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
Divide dough in half, and shape into 2 balls. Gently press each ball between 2 sheets of heavy-duty plastic wrap; roll each ball of dough into a 6-inch circle. Place dough rounds in freezer 10 minutes or until top sheet of plastic wrap can be removed easily. Invert and fit each round into a muffin pan cup coated with cooking spray; remove remaining sheet of plastic wrap.
Combine apple and next 4 ingredients in a small bowl, stirring well. Spoon apple mixture evenly into pastry-lined muffin pan cups; fold pastry over apple mixture. Spray pastry with cooking spray. Combine 1/2 teaspoon sugar and dash of cinnamon; sprinkle evenly over pastry. Bake at 350° for 25 minutes or until golden.
Cooking Light Light Cooking for Two