I forget exactly how I found it, but I am never going to forget it. I think I was looking for something other than pie or crisp to make with the apples I had picked one autumn, and decided to give this recipe from Joy of Baking a whirl and threw some almond extract in. It exceeded my expectations in every way. This is one of those things that is greater than the sum of its parts. It is now one of my very favorite things to make with apples and I try to make it every year in the fall.
Notes:
- I have also made this in a regular 9 inch round pan but it is harder to get out and the crust texture is not quite as crisp somehow. It does still taste good though.
- The original recipe has directions for making this with a food processor but I did not have one at the time so I adapted it for making it without one. I imagine a food processor would speed things up a bit.
- Cortland and Regent apples are my favorite apple varieties to bake with, but any firmer baking apple will work nicely.
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RECIPE:
Apple-Almond Cream Cheese Tart
adapted from Joy of Baking
Serves 8-12
Crust:
1 cup all-purpose flour
1/3 cup powdered sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 tsp pure almond extract
Filling:
8 oz (1 package) cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract
Topping:
1/4 cup granulated white sugar
1/2 tsp ground cinnamon
2-3 large apples, peeled and cut into 1/4 inch slices (about 3 cups)
1/3 cup (35g) sliced almonds
2 tbsp powdered sugar (optional, for serving)
Preheat oven to 450°F. Place rack in center of oven. Grease a 9 inch round springform pan, or line the bottom with parchment paper.
Make the crust: Place the flour and sugar in a medium bowl and stir to combine. Add butter and almond extract, and then, using a dough blender or a fork, cut the butter into the dry ingredients until dough just begins to come together. (I find that after the butter gets into small enough pieces, you can also use your hands to help the dough come together.) Press the dough into the bottom and about 1 inch up the side of the pan. Cover the pan with plastic wrap, and set aside in the refrigerator.
Make the filling: Beat the cream cheese with a hand mixer in a bowl with high sides until smooth. Add the sugar to the cream cheese, and beat again until well combined. Add the egg and vanilla and almond extracts, and beat until mixture becomes smooth. Take out the crust from the refrigerator, remove the plastic wrap, and pour the filling into the crust, using a spoon or spatula to spread it evenly. Cover and return the pan to the refrigerator.
Make the topping: Stir together the sugar and cinnamon in a bowl. Add the sliced apples and toss to coat. Remove pan from the fridge, uncover, and arrange or pile the apples evenly over the filling. Sprinkle the sliced almonds over the apples.
Bake the tart: Place a baking sheet underneath the springform pan or on a lower oven rack to catch any leaks. Place springform pan in the preheated oven and bake for 10 minutes. Immediately reduce the oven temperature to 400°F and bake for another 25 to 30 minutes, or until the crust is golden brown, apples can be easily pierced with a fork, and filling is set. Take out pan from the oven and let cool on a wire rack. Serve at room temperature, with a dusting of powdered sugar if desired. Store in a covered container in the refrigerator.
