Rustic Apple Tart With Rich Cream Cheese Crust

Recipe by Olha7397
READY IN: 50mins
YIELD: 1 tart




  • Preheat the oven to 400 degrees.
  • TO MAKE THE FILLING: Peel the apples and cut them in half.
  • Remove the cores with a paring knife.
  • Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
  • Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
  • Stir to combine.
  • Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
  • Place a shaped large dough round on a baking sheet.
  • Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
  • Brush the rim of the crust with the egg yolk.
  • Sprinkle the apples with the remaining 2 tablespoons sugar.
  • Bake until golden, 30 to 35 minutes.
  • Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
  • Rustic Apple Tart is best served on the day it is made.
  • TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
  • Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
  • Process until the dough just comes together.
  • It will be sticky.
  • Sprinkle the parchment paper with flour.
  • Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
  • Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
  • Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
  • Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
  • TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
  • With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
  • Do not over whip.
  • Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
  • Whisk it again for a couple of seconds before using.
  • NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
  • The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.