This lovely Apple Tart is an enticing
combination of a shortbread crust, a cream cheese filling, slices of
cinnamon-sugared apples, and a scattering of sliced almonds. It is delicious warm from the oven, when the shortbread is nice and
crisp, the filling is soft and creamy, and the slices of apple are
warm and fragrant.
Shortbread
makes a perfect base for this Apple Tart. I love its buttery flavor and
crisp texture and it is so easy to make. The ingredients are simply placed
in your food processor and pulsed until the dough starts to come together
and form clumps. Then all you do is press the dough onto the bottom and
about one inch (2.5 cm) up the sides of a buttered spring form pan. Next,
the cream cheese filling. Again, the filling is made in the food processor
and its flavor will remind you of cheesecake, albeit a little softer. Once
it is poured over the uncooked shortbread crust, slices of
cinnamon-sugared apples are mounded on top. The finishing touch is a
scattering of sliced almonds. The tart is baked in a very hot oven for 10
minutes and then the temperature is lowered, and the tart is baked until the crust has
nicely browned, the filling is set, and the apples are tender when pierced
with a sharp knife. Remove from oven and place on a wire rack to cool.
This tart is excellent warm from the oven, at room temperature, or even
cold.
I like to
use Granny Smith apples for this dessert because of their year round
availability and their tart
flavor and crisp texture. However,
if you are lucky enough to live close to an apple orchard or farmer's
market, be sure to try using other tart crisp apples. Some of
my personal favorites are Mutsu Golden, Rome, Stayman Winesap,
Jonagold or Jonathan. You can also try mixing two or three varieties
of apples for a more complex flavor.
Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place rack
in center of oven. Butter, or spray with a non stick spray, a 9 inch (23 cm) spring form pan.
Crust: In the bowl of your food processor, place the flour, salt, and sugar and pulse to
blend together. Add the butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.
Cover with plastic wrap and place in refrigerator while you make the filling.
Filling: In a food processor process the cream cheese until smooth. Add the sugar and
mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to
refrigerator while you prepare the topping.
Topping:
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the
sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle
with almonds. Place the spring form pan on a larger baking sheet to catch
any
drips.
Bake at 450 degrees F
(230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C)
and bake for another 25 to 30 minutes or until
the crust is brown, the apples are tender when pierced
with a sharp knife, and the filling is almost set. Remove from oven and place on wire
rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.
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