Creamy Apple Tart
This is the same sauce I use with my baked Brie and I add bourbon with maple syrup to my French apple tart.
- ¾ c flour
- ¼ c powdered sugar
- ¾ stick (3oz) butter or a stick margarine you like - not 'lite' margarine.
- 1 tsp vanilla or almond essence - optional
8 oz cream cheese softened (lite aka neufchatel low fat is fine)
- ¼ c egg substitute
or 1 egg (make sure you use an egg substitute that does not contain onion/garlic powder)
- 1 tsp vanilla or almond essence
- 1 tbsp flour
- ¼ c sugar
- 3 Granny Smith Apples,
(or similar crisp apples) peeled, cored, thinly sliced and cut into 8ths.
- 2 tbsp butter
- ¼ c light brown sugar
- ¼ -½ c sliced almonds or chopped pecans or other nuts.
- 1-2 tsp cinnamon
1. Preheat oven to 350°.
2. Place crust ingredients in mixing bowl and using electric mixer or by
hand rub in margarine until mix resembles moist, golden breadcrumbs but
does not form a dough. Press onto bottom and half way up sides of 9" pie plate.
If you use butter straight from the fridge and use a food processor,
the mix will only form breadcrumbs not a dough. (If the butter/marg was
very soft this can be quite sticky to do. Put about a tablespoon of
flour on a saucer and dip your fingers in the flour to help you press
crust out evenly without sticking to it).
Bake in oven for 15 - 20
minutes until slightly shrunken and tinged brown. Evenly brown gives
a crispy crust throughout. Remove from oven.
3. In same mixing bowl mix cream cheese, egg substitute, vanilla, flour
and sugar until well blended and creamy looking. Mix in apples.
4. Spoon apple mixture into partially baked crust. This will have a very full
appearance and will be over the height of the crust but it won't overflow
or rise too much.
5. In small non-stick saucepan melt butter and sugar together over medium heat.
Turn the heat off and stir in almonds and cinnamon until they are evenly coated.
If it cools too rapidly, then the nuts will start clumping together, so just
warm through on low heat. Gently spoon over apple mixture.
6. Bake in the 350° oven for about 55 minutes, covering the top if it seems
to be browning too much.
The tart needs this length of cooking otherwise the apples will be too firm,
they do not really go soft anyway. Additionally, the flour needs to be cooked
out, otherwise you will taste a raw floury texture when you eat the tart.
The cream cheese mixture will appear cooked and set by the 30 minute mark
but requires the extra cooking time.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services,
teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's
Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.