While visiting Suzanne and Victor in September, she made this dessert. It was a wow and I made it myself just a few weeks ago. Try it, it is easy and ever so yummy.
For the Crust:
- 1 cup flour
- pinch of salt
- 1/3 cup icing sugar
- 1/2 cup unsalted butter,
I used my Kitchen Aid mixer and beat this like I would my shortbread recipe. When it is “fluffy”, pat the dough on the bottom and up the sides about 1 inch in a 9 inch springform pan. (mine was 10″ and I added one-half of the measurements more and it worked out just fine. Cover and place in the refrigerator until you make the filling.
For the filling:
- 12 ounces cream cheese, room temperature (1 1/2 blocks of cream cheese)
- 1/2 cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
These are the actual measurements I used…In your mixer, beat the cream cheese and sugar until smooth, add the egg and vanilla and beat again until completely smooth. Remove the crust from the refrigerator and smooth this filling over the top of the crust. Now cover again and return to the refrigerator. You are almost done.
For the topping:
- 1/2 cup sugar
- 3/4 tsp. cinnamon
- 6 large granny smith apples, peeled, cored and sliced into 1/4 inch size pieces.
Again, these are the actual measurements I used….
Combine the sugar and cinnamon in a medium size bowl and toss the apple slices to coat. Remove the pan from the refrigerator and pour the apples into the pan. Sort of level it out but keeping a rustic look to this tart and sprinkle the almonds over the top. Then place in a preheated oven of 450 degrees for about 25 minutes. Cover the edges of the crust and bake at least another 20 minutes, but be really careful not to burn the crust. I would lower the temperature to 400 degrees to continue the baking.
When cooled down (room temperature) sprinkle with icing sugar. If you really want to put on the dog, have a bowl of whipped cream on the table and a big spoon. Get the picture? Don’t say I told you….