Rustic Apple Tart With Rich Cream Cheese Crust
From kitchenwitchcooks 14 years agoIngredients
- FILLING shopping list
- 2 large tart apples, such as granny smiths shopping list
- 2 tablespoons strained fresh lemon juice shopping list
- 1/4 cup sugar, plus shopping list
- 2 tablespoons sugar shopping list
- 1/4 teaspoon ground cinnamon shopping list
- RICH cream cheese TART DOUGH shopping list
- 4 ounces chilled cream cheese, cut into 6 pieces shopping list
- 1/2 cup chilled unsalted butter, cut into 8 pieces shopping list
- 1 cup unbleached all-purpose flour, plus shopping list
- extra unbleached all-purpose flour, for shaping shopping list
- 1/2 cup sugar shopping list
- 1/8 teaspoon salt shopping list
- 1 large egg yolk, lightly beaten for brushing rim of the crust shopping list
- vanilla ice cream (optional) shopping list
- vanilla whipped cream (optional) shopping list
- 1 1/2 cups heavy cream, chilled (optional) shopping list
- 3 tablespoons confectioners' sugar (optional) shopping list
- 1 teaspoon pure vanilla extract (optional) shopping list
- Preheat the oven to 400 degrees. shopping list
- TO MAKE THE FILLING: Peel the apples and cut them in half. shopping list
- Remove the cores with a paring knife. shopping list
- Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices. shopping list
- Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl. shopping list
- Stir to combine. shopping list
- Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice. shopping list
- Place a shaped large dough round on a baking sheet. shopping list
- 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. shopping list
- Brush the rim of the crust with the egg yolk. shopping list
- Sprinkle the apples with the remaining 2 tablespoons sugar. shopping list
- Bake until golden, 30 to 35 minutes. shopping list
- Serve warm or at room temperature with vanilla whipped cream or ice cream on the side. shopping list
- Rustic apple Tart is best served on the day it is made. shopping list
- TO MAKE THE cheese TART DOUGH: Line a baking sheet with parchment paper. shopping list
- Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor. shopping list
- Process until the dough just comes together. shopping list
- It will be sticky. shopping list
- Sprinkle the parchment paper with flour. shopping list
- 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. shopping list
- roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices. shopping list
- 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. shopping list
- Shaped Rich cream cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer. shopping list
- TO MAKE vanilla WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl. shopping list
- With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks. shopping list
- Do not over whip. shopping list
- Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours. shopping list
- Whisk it again for a couple of seconds before using. shopping list
- OTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts. shopping list
- 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. shopping list
How to make it
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