APPLE CREAM CHEESE TART
"I love this recipe because it's a tasty twist on an all-time favorite dessert...apple pie," notes Theresa Sabbagh of Winston-Salem, North Carolina.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 16g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.
FREE-FORM HARVEST APPLE TART RECIPE
Mold a rustic, fresh fruit tart by hand with our Free-Form Harvest Apple Tart Recipe. Special occasions in autumn call for a delicious apple tart recipe!
Provided by My Food and Family
Categories Recipes
Time 1h55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Heat oven to 400°F. Roll dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
- Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
- Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.
- Bake 35 min. or until crust is golden brown and apples are tender. Cool.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
HARVEST APPLE PIE
This is a no fail recipe - If you have trouble with conventional pie crusts this is for you. This recipe is by Laura Going and was a grand prize winner in a BC Women magazine contest. It is delicious
Provided by Bergy
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
- Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
- Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
- Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
- Cool at least 3 hours before serving.
APPLE-CHEESE TART
I enjoy finding other uses for ingredients in my kitchen. Needing a fresh dessert for my family one night, I came up with this gem. Feel free to add to or take away as you and your family need. This tart is good warm, and scrum-diddily-umptious cold! Enjoy.
Provided by lizzycat17
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.
- Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.
- Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.
- Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 26.3 g, Cholesterol 27.3 mg, Fat 9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 351.4 mg, Sugar 3.4 g
RUSTIC HARVEST FRUIT TART
Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h
Number Of Ingredients 11
Steps:
- The morning before you want to make the tart, remember to put the butter in the freezer - try wrapping it in foil first (it will keep it colder when you hold it to grate later).
- To make the pastry, mix the flour in a big bowl with a good pinch of salt and 2 tbsp of the sugar. Using a coarse cheese grater, grate in the butter, trying to hold it as little as possible so that it doesn't warm up too much, and stirring it in with a cutlery knife as you go. When all the butter is in, give it a final good stir with the knife to make sure all strands of butter are coated in the flour, then quickly stir in 150-175ml of very cold water. Lightly bring the pastry together with your hands, wrap in cling film and chill for 30 mins.
- Layer all the fruit in another bowl, sprinkling over the sugar and cornflour as you go. Add the orange zest and give everything a light mix. Set aside until your pastry is ready.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Lightly dust another baking sheet with flour and roll out the pastry onto it in a rough circle until the pastry is about 0.5cm thick. If you want, use a small, sharp knife to cut a pattern around the edge of the pastry.
- Give the fruit another mix, then pile into the middle of the pastry, leaving a 7cm border of clear pastry all around the edge. Fold the pastry border up and over the fruit filling, pinching bits together to keep it neat and in place. Whisk the egg white until very frothy. Using a pastry brush, brush the froth all over the pastry. Dredge over the remaining granulated sugar, and sprinkle a little more over the fruit. Lift onto the heated sheet and bake for 35 mins until the pastry is golden brown and crispy. Serve straight from the oven with lashings of custard or, if you're feeling really wicked, some Cornish clotted cream.
Nutrition Facts : Calories 382 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
FREE-FORM HARVEST APPLE TART - K
Dough must chill for an hour before rolling out. This is like a large Danish, great with a hot cup of cocoa.
Provided by Nana Lee
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- PLACE flour, butter and half of the cream cheese in food processor; cover.
- Process, using pulsing action, until mixture is well blended and almost forms a ball.
- Shape dough into ball; wrap tightly with plastic wrap.
- Refrigerate 1 hour or until chilled.
- PREHEAT oven to 400°F
- Place pastry on lightly floured surface; roll out to 14x8-inch rectangle.
- Place on parchment paper-covered baking sheet; set aside.
- Mix remaining cream cheese and half of the dry gelatin mix until well blended.
- Spread onto pastry to within 2 inches of edge.
- TOSS apples with the remaining dry gelatin mix, the cornstarch and cinnamon.
- Spoon evenly over cream cheese filling.
- Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.)
- Sprinkle top with almonds.
- Bake, in lower third of oven, 35 minute or until crust is golden brown and apples are tender.
- Cool.
- Store leftover tart in refrigerator.
- JAZZ IT UP:.
- Garnish with cinnamon sticks tied with orange peel just before serving.
Nutrition Facts : Calories 374.9, Fat 23.6, SaturatedFat 13.7, Cholesterol 61.7, Sodium 224.3, Carbohydrate 35.8, Fiber 2, Sugar 14.6, Protein 6.6
FREE-FORM HARVEST APPLE TART
You can enjoy a serveing of this indulgent tart on a special occasion. you can garnish this with cinnamon sticks tied iewth orange peel just before serving. So tasty -
Provided by Chef mariajane
Categories Tarts
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place flour, butter nad jalf of the cream cheese in food processor; cover. Process, using pulsing action untl mixture is well blended and almost forms a ball. Shjape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
- Preheat oven to 400°F Place pastry on lightly floured surface; roll out to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2-inches of edge.
- Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed) Sprinkle top with almonds. Bake in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.
Nutrition Facts : Calories 260.7, Fat 21.5, SaturatedFat 13.5, Cholesterol 61.7, Sodium 215.6, Carbohydrate 15.6, Fiber 0.9, Sugar 12.8, Protein 3.2
APPLE CREAM CHEESE TART
This is a really easy delicious Tart! The combination of Cream Cheese and Spiced apples is delightful!
Provided by Baking Girl
Categories Tarts
Time 45m
Yield 2 Tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat 375 F.
- Roll store bought or homemade pie crust into a Tart Shell.
- Cream the cream cheese with sugar with paddle attachment until fluffy.
- Add zest. Add eggs one at a time until fully incorporated.
- Pour into Tart Shells.
- Mix cinnamon sugar with apples.
- Place in a symmetrical pattern on top of filling.
- Place in oven until golden brown and set.
Nutrition Facts : Calories 418.7, Fat 20.9, SaturatedFat 11.4, Cholesterol 115.6, Sodium 203.8, Carbohydrate 55.4, Fiber 1.9, Sugar 52.2, Protein 5.4
BAVARIAN APPLE CHEESE CAKE TART
Such a beautiful tart - just like from a European bakery, and delicious to boot! from worldwiderecipes I believe.
Provided by LorenLou
Categories Tarts
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix butter, flour, 1/3 c.
- sugar and 1-1/4 t.
- vanilla.
- Press into greased 9" springform pan.
- Mix cream cheese, 1/4 c.
- sugar, eggs and 1/2 t.
- vanilla beating until fluffy.
- Pour over dough.
- Combine apples, 1/3 c.
- sugar and cinnamon.
- Arrange on top of cream cheese mixture and sprinkle with almonds.
- Bake at 350 for 45-55 minutes, or until tester comes out clean.
Nutrition Facts : Calories 414.8, Fat 24.1, SaturatedFat 13.3, Cholesterol 108.2, Sodium 211.5, Carbohydrate 45.7, Fiber 2.5, Sugar 30.6, Protein 5.8
HARVEST APPLE CHEESE TART
Number Of Ingredients 23
Steps:
- Heat the oven to 375 degrees. Coat a 9-inch removable-bottom tart pan with baking spray. To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter, then pulse together, adding cold water as needed until a meal forms that sticks together easily when you squeeze it. Press the mixture into the prepared tart pan, making sure to press the dough up the sides. Prick the bottom of the crust with a fork. Bake for 15 to 20 minutes, or until the edges just start to turn golden and the center is slightly firm to the touch. Cool on a wire rack. While the crust cools, prepare the filling. In the bowl of an electric mixer, beat together the cream cheese, cinnamon, vanilla, nutmeg, vinegar and powdered sugar until smooth. Spoon the mixture into the cooled tart shell and smooth the top. Refrigerate while making the topping. To make the topping, in a medium skillet over medium-high heat, combine the apple slices, brown sugar, salt, cinnamon, vinegar and raisins. Cook until the apples are tender, about 5 minutes. In a small bowl, stir together the cornstarch and water. Add this mixture to the skillet, stirring constantly until the mixture is thickened, about 2 minutes. Remove from the heat and allow to cool slightly. Spoon the apples over the top of the tart. Sprinkle with walnuts, if using. Per serving: 570 calories; 280 calories from fat (49 percent of total calories); 32 g fat (20 g saturated; 0 g trans fats); 95 mg cholesterol; 68 g carbohydrate; 7 g protein; 3 g fiber; 360 mg sodium. Read more: http://www.sacbee.com/2011/11/16/4056920/apple-tarts-rich-but-lighter-than.html#ixzz1f3p76XP2
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