Easy Pastry Shop Apple Tart

Name: Easy Pastry Shop Apple Tart
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 1/2 cup butter; 1/3 cup sugar; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 8 ounces cream cheese, softened; 1/4 cup sugar; 1 egg; 1/2 teaspoon vanilla extract; 3 apples, peeled and thinly sliced; 1/2 teaspoon cinnamon; 1/4 cup sugar; 1/4 cup slivered almonds or 1/4 cup chopped walnuts

Submitted by sjkotylak

"This is from the show French Food at Home with Laura Calder. I love watching it and the day this was on, I made it and it was fabulous - truly easy and spectacular! Not too sweet but easy enough to whip up for a treat!"

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Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 6

ingredients

CRUST
¹⁄₂ cup butter
¹⁄₃ cup sugar
¹⁄₂ teaspoon vanilla extract
1 cup all-purpose flour
FILLING
8 ounces cream cheese, softened
¹⁄₄ cup sugar
1 egg
¹⁄₂ teaspoon vanilla extract
TOPPING
3 apples, peeled and thinly sliced
¹⁄₂ teaspoon cinnamon
¹⁄₄ cup sugar
¹⁄₄ cup slivered almonds or 1/4 cup chopped walnuts

directions

Preheat the oven to 400 degrees F.
Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling 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. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.

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RECIPE SUBMITTED BY

sjkotylak

Canada

Picture taken just for Zaar - mmmm milkshake... I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea. I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.  No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!

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