• Preheat oven to 400℉ (205℃)

Tart Shell

• Defrost puff pastry according to the manufacturer's instructions.
• Roll out the puff pastry into a 10-inch square. Trim the edges to create a roughly shaped 10-inch circle.
• Place the pastry on a baking sheet lined with parchment paper or a silicone baking mat. Refrigerate while you prepare the rest of the dessert—chilling the pastry helps create flaky layers.

Prepare Apples

• Peel, core and cut apples into ⅓" slices. Place in a bowl and toss with brown sugar, cinnamon, nutmeg and cornstarch. Set aside for later
  2 Medium Tart Apples (e.g. Granny Smith, Honey Crisp, etc...), ¼ cup Light Brown Sugar, ¼ teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg, 2 Tablespoons Corn Starch

Cream Cheese Filling

• Add cream cheese, granulated sugar and cinnamon to a bowl. Using a hand or stand mixer, begin mixing until no lumps remain.
  8 ounces Cream Cheese, full fat, ¼ cup Granulated Sugar, ¼ teaspoon Ground Cinnamon
• Add egg and mix well.
  1 Large Egg
• Optional: stir in chopped walnuts
  ½ Cup Walnuts, chopped

Assemble Tart

• Take the pan with the pastry out of the refrigerator.
• Place an egg in a bowl and whip well.
  1 Large Egg, lightly whisked
• 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 spiral pattern on top of cream cheese filling.
• Lightly brush apples with melted butter. Sprinkle with cinnamon sugar.
  1 Tablespoon Granulated Sugar, 1 Tablespoon Butter, melted, ⅛ teaspoon Ground Cinnamon
• Use your fingers to roll the pastry up and around the apples and cream cheese filling. Brush the exposed pastry with the whipped egg.

Bake Tart

• Bake for 30 minutes. Remove from oven and allow to cool completely before serving (approximately 1 hour).