Apple cream Cheese Tart
Martha Farkouh
Marguerite, Mama, and I all had this recipe in our boxes, all from different sources, but we all loved it.
ingredients
For Crust- 1 1/2 cups unbleached all purpose flour
- 1/2 cup chilled unsalted butter, cut into pieces
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 8-ounce package cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
- 1/4 cup sliced almonds
directions
- 1
Make crust:
- 2
Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
- 3
Make filling:
- 4
Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
- 5
Make topping:
- 6
Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
- 7
Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
- 8
Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
notes
I often make mine in a tart pan with a removable bottom
Source: Martha Farkouh
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