Rustic Apple Tart With Rich Cream Cheese Crust

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 2 large tart apples, such as granny smiths
• 2 tablespoons strained fresh lemon juice
• 1/4 cup sugar, plus
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 4 ounces chilled cream cheese, cut into 6 pieces
• 1/2 cup chilled unsalted butter, cut into 8 pieces
• 1 cup unbleached all-purpose flour, plus
• extra unbleached all-purpose flour, for shaping
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 large egg yolk, lightly beaten for brushing rim of the crust
• vanilla ice cream (optional)
• 1 1/2 cups heavy cream, chilled (optional)
• 3 tablespoons confectioners' sugar (optional)
• 1 teaspoon pure vanilla extract (optional)

Recipe

• 1 preheat the oven to 400 degrees.
• 2 to make the filling: peel the apples and cut them in half.
• 3 remove the cores with a paring knife.
• 4 cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
• 5 combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
• 6 stir to combine.
• 7 let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
• 8 place a shaped large dough round on a baking sheet.
• 9 arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
• 10 brush the rim of the crust with the egg yolk.
• 11 sprinkle the apples with the remaining 2 tablespoons sugar.
• 12 bake until golden, 30 to 35 minutes.
• 13 serve warm or at room temperature with vanilla whipped cream or ice cream on the side.
• 14 rustic apple tart is best served on the day it is made.
• 15 to make the cheese tart dough: line a baking sheet with parchment paper.
• 16 place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
• 17 process until the dough just comes together.
• 18 it will be sticky.
• 19 sprinkle the parchment paper with flour.
• 20 turn the dough out the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
• 21 roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
• 22 refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
• 23 shaped rich cream cheese tart dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
• 24 to make vanilla wihpped cream: combine the cream, sugar, and vanilla in a large mixing bowl.
• 25 with an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
• 26 do not over whip.
• 27 use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
• 28 whisk it again for a couple of seconds before using.
• 29 note: if you are having eight or fewer people for thanksgiving, double this recipe and make eight individual tarts.
• 30 the dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.