"A fantastic sugar free tart that is so delicious, I know everyone will just love it!!"
unsalted butter, room temperature
cream cheese, room temperature
unsalted butter, melted
Splenda brown sugar blend
fresh grated ginger
2 cups peeled and sliced baking apples, such as Spy, Spartan or 2 cups
granny smith apples
CRUST: Beat butter and cream cheese until smooth. Add flour and stir until dough comes together. Shape into a disk, wrap and chill for 2 hours, until firm.
Preheat oven to 375°F On a lightly floured surface, roll out dough to 1/4 inch thick and line an 8-inch, removeable bottom fluted tart pan. Freeze while preparing filling.
FILLING: Whisk butter and Splenda. Add eggs, one at a time, whisking after each addition. Stir in ginger, cinnamon, vanilla and salt. Place chilled tart shell on a baking tray and arrange apples and pecans in shell. Gently pour filling over apples and pecans. Bake for 40-50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved. Let tart cool for an hour before slicing.