Tuesday, October 18, 2011
Apple Cream Tart
4 oz. cream cheese (1/2 of 8-oz. pkg.), softened
2 Gala apples, peeled, cored, and thinly sliced
1 Granny Smith apple, peeled, cored, and thinly sliced
(all 3 apples should total 1-1/4 lb. together)
1/4 cup granulated sugar or honey granules
2 Tbs. whole wheat flour
1 tsp. cinnamon sugar
Whipped cream (store-bought or see homemade recipe under Dessert tab)
Preheat oven to 450 degrees F. Line a ungreased 9-inch pie plate with crust. Gently spread cream cheese evenly over base of crust.
In a large bowl, toss apples with sugar and flour. Fill crust with apples.
Bring up sides of crust and fold partially over apples, leaving top open. Sprinkle with cinnamon sugar.
Bake, uncovered, 20 minutes. Cover loosely with foil and bake an additional 5 minutes. Cool on rack.
Serve with whipped cream. Refrigerate leftovers.
Tip: For a variation, drizzle warm caramel ice cream topping on top just before serving.