Sunday, March 21, 2010

What's for Dessert? Best Apple Tart










This tart was inspired by many different recipes.
What's nice about the dough is that it's a 'press-in' pastry - NO ROLLING!
I'll provide a link (in the link box at the side) for the foundation, then describe how I changed it.

This is the basic recipe:

Ingredients

Tart Shell

  • 1/2 cup butter
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup flour

Cream Filling

  • 1 egg
  • 1/2 teaspoon vanilla
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar

Topping

  • 3 apples, peeled and thinly sliced
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup slivered almonds or chopped walnuts

Directions

Tart Shell

  1. Heat the oven to 400°F/200°C. Make the crust: cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 8-inch/20 cm spring-form pan, giving it about a 1-inch/2.5 cm rim. Bake 15 minutes until lightly golden. Remove from the oven.

Cream Filling

  1. Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. Remove the tart shell from the oven. Spread over the cream mixture.

Topping

  1. Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.
I had so many apples on hand - as they are in season right now - that I made an applesauce from scratch with ginger and cinnamon, and stirred it into the cream mixture. I divided the sugar between the sauce and the cream, to keep the right sweetness. This turned out a less heavy centre to the tart, with even more apple flavour!

In the crust, I added some chopped walnuts which were a nice surprise when digging in. *When baking the crust, I let it cook for half the time, then removed it from the oven, poked down all the air bubbles and then lined the inside with p-paper and filled it with soup beans to keep the crust thin, not puffy.

In the picture you'll see the transformation from the raw dough to the final product.
I will most definitely be making this one again!

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