Cream Cheese Apple Tart Recipe
Our Apple Cream Cheese Tart consists of juicy apples atop a cream cheese base with crunchy walnuts and baked in a puff pastry shell.
Ingredients
Tart Shell
- 1 Sheet Puff Pastry, defrosted Cut to 10" circle
- 1 Large Egg, whipped lightly For brushing on pastry
Apple Filling
- 2 Medium Tart Apples (e.g. Granny Smith) Peeled, cored and cut to ⅓" slices
- ¼ cup Light Brown Sugar
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- 2 Tablespoons Corn Starch All-purpose flour may be substituted
Cream Cheese Filling
- 8 ounces Cream Cheese, full fat Room temperature
- ¼ cup Granulated Sugar
- ¼ teaspoon Ground Cinnamon
- 1 Large Egg Room temperature
- ½ Cup Walnuts, chopped Optional
Egg Wash and Cinnamon Sugar Topping
- 1 Large Egg, lightly whisked
- 1 Tablespoon Granulated Sugar
- ⅛ teaspoon Ground Cinnamon
- 1 Tablespoon Butter, melted
Instructions
- Preheat oven to 400°
Tart Shell
- Unfold defrosted puff pastry, Cut into a 10" circle
Prepare Apples
- Peel, core and cut apples into ⅓" slices. Place in a bowl and toss with brown sugar, ground cinnamon and cornstarch. Set aside.
Cream Cheese Filling
- Add cream cheese, granulated sugar and ground cinnamon to a bowl. Mix until no lumps remain.
- Add the egg and mix well.
- Optional: stir in chopped walnuts
Assemble Tart
- Lightly brush the puff pastry with the whipped egg.
- Place cream cheese filling on puff pastry circle. Spread filling to within 1 ½" to the edge of the puff pastry.
- Arrange apples in circles on top of the cream cheese filling.
- Lightly brush apples with melted butter and sprinkle with cinnamon sugar.
- Roll puff pastry around the apples and cream cheese filling. Brush egg wash on exposed portion of puff pastry.
Bake Tart
- Place tart on a baking sheet lined with parchment paper or heat-resistant silicon mat.
- Bake for 30 minutes. Remove from oven and allow to cool completely before serving (approximately 1 hour).
Video
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