Easy Pastry Shop Apple Tart

Who needs apple pie? Not me because ever since Laura Calder showed this recipe on her show, French Cooking at Home, I've been wanting to try it. She makes it in an 8 in. rectangular tart pan, but I only have a traditional 11 in. round tart pan, so I adapted the recipe a bit (shown below) to fit my pan, but all the ingredients and the method are Laura's.

Folks, this tart was fairly easy to make, tastes oh so delightful, especially with those toasted almonds on top, and the crust (which is what I typically have a problem with on pies (not flaky enough, too dense, etc...)) is too die for! I could've eaten the crust alone.

Easy Pastry Shop Apple Tart
Ingredients:

For the crust
3/4 cup butter
2/3 cup sugar
1 teaspoon vanilla extract
1.5 cup all-purpose flour

For the cream filling
12 ounces cream cheese, softened
1/2 cup sugar
2 egg
1 teaspoon vanilla extract

For the top
3 apples, peeled and thinly sliced
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup slivered almonds or chopped walnuts

1. Preheat the oven to 400 degrees F.
2. Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 11-inch fluted, removeable bottom, tart pan, giving it about a 1-inch rim. Bake 15 minutes, or until lightly golden. Remove the tart shell from the oven. (I did this in the food processor.)



3. 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.
4. 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.
5. Let cool and run a knife along the edges of the tart pan. Remove the sides from the pan and when fully cool, remove the bottom and store on a cake stand.