Autumn Apple Tart
This sweet and autumn spiced apple tart is simple and foolproof to make for any occasion. You can serve it for brunch or in the evening for dessert. The tart is light, making it perfect after a big meal like Thanksgiving. It keeps well in the refrigerator, so it makes a great Christmas morning treat.
Prep: 45 minutes
Bake: 35 minutes
Bake at: 450°F & 400°F
Makes: 8 to 10 servings
Pan: 9-inch springform
Difficulty: easy
Ingredients
Layer 1
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup (120 grams) all-purpose flour
- Non-Stick cooking spray
Layer 2
- 8-ounce package full fat cream cheese, room temperature
- 1/3 cup (68 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Layer 3
- 1 large tart apple, peeled, cored, and sliced thin (see "Tips")
- 1/3 cup (68 grams) granulated sugar
- 1 teaspoon ground cinnamon (see "Tips")
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 tablespoons sliced almonds
Apricot Glaze
- 2 tablespoons apricot preserves
Directions
- Preheat the oven to 450°F.
- Layer 1: In a medium bowl, cream the butter at medium speed for 3 minutes. Add the sugar and salt and beat for 4 more minutes. Add the vanilla and combine. Stir in the flour until the mixture is crumbly and holds together when squeezed. Press the mixture onto the bottom of a prepared 9-inch springform pan; be careful to spread all the way to the edges.
- Layer 2: In a clean medium bowl, use an electric mixer to beat together the cream cheese, sugar, egg, and vanilla. If the mixture curdles, continue beating until it is mostly smooth, 5 to 7 minutes. Spread the cream cheese mixture over the crust all the way to the edges of the pan.
- Layer 3: Begin by peeling, coring, and thinly slicing the apple. Thoroughly mix the sugar, cinnamon, nutmeg, and allspice with the sliced apple. Beginning 1/2 inch from the outer edge of the pan, arrange the apple slices in a circular pattern over the top. Sprinkle the sliced almonds over the apple.
- Bake the tart in a preheated 450°F oven for 10 minutes. Lower the heat to 400°F and bake the tart an additional 25 minutes. Remove the pan to a wire rack to cool completely.
- Heat the apricot preserves in the microwave at full power for 20 to 30 seconds until bubbling. Use a pastry brush to gently brush the preserves over the still hot apple slices, taking care not to dislodge the almonds or press the apples into the cream cheese filling.
- Carefully run a knife around the edge before removing the rim; slice and serve.
- Cover and store leftover tart in the refrigerator. This tart is a good keeper and tastes great the second day. Serve slices at room temperature.
Tips
- Use a tart, firm baking apple such as Granny Smith.
- You can replace individual spices with 1 1/2 teaspoons apple pie spice.