Cinnamon Apple Tart

This tart is simple and foolproof to make for any occasion. You can serve it for brunch or in the evening for dessert. It keeps well in the refrigerator, so 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
  • 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
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 2 tablespoons sliced almonds

Apricot Glaze

  • 2 tablespoons apricot preserves

Directions

  • Begin by peeling, coring, and slicing the apple. Place the slices in a medium, non-reactive bowl and set aside.
  • Preheat the oven to 450°F.
  • Layer 1: In a medium bowl, cream the butter at medium speed for 3 minutes. Gradually add the sugar and salt and beat for 4 more minutes. Add the vanilla and combine. Stir in the flour to fully incorporate. Spread 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 medium bowl, use an electric mixer to beat together the cream cheese, sugar, egg, and vanilla. Spread the mixture over the first layer all the way to the edges of the pan.
  • Layer 3: Thoroughly mix the sugar, cinnamon, nutmeg, and allspice with the sliced apple. Beginning with 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.
  • 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 apple slices, taking care not to dislodge the almonds or press the apples into the cream cheese filling.
  • Cool the tart completely before removing the rim; slice and serve. If the tart sticks a little when you begin to remove the rim, carefully run a knife around the edge.
  • Cover and store leftover tart in the refrigerator. This tart is a good keeper and tastes great the second day.

Tips

  • Use a tart, firm baking apple such as Granny Smith.
print recipe