Apple Tart with Cream Cheese Filling

Apple Tart
Source from: the Joy of Baking


1 cup (140 grams) all-purpose flour
1/3 cup (35 grams) confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces


One 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract


1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2 grams) ground cinnamon
4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced almonds

Preheat oven to 450 degrees F (230 degrees C) and place rack in center
of oven.  Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

CRUST:  In the bowl of your food processor place the flour and sugar. 
Pulse to blend together.  Add 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 springform pan
on a larger baking sheet to catch the drips. 

Bake at 450 degrees F (230 degrees C) for 10 minutes.  Reduce heat to
400 degrees F (205 degrees C) and bake for 25 to 30 minutes until
golden brown (apples are soft when pierced with a fork), and filling is
almost set.   Remove from oven and place on wire rack to cool. 
Sprinkle with confectioners sugar and serve at room temperature.   If
there are leftovers cover with plastic wrap and refrigerate.