Apple Cream Cheese Tart

Products Used



Cream Cheese Filling

Apple Layer

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For crust, mix butter and powdered sugar until well blended. Add salt and vanilla.
  2. Add flour in one step and mix until just combined. Do not overmix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 20 minutes or until well chilled.
  4. Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
  5. Set aside an 8 or 9-inch tart or pie pan.
  6. Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears. Set aside.
  7. Preheat oven to 350°F.
  8. For cream cheese filling, combine cream cheese with sugar and mix on lowest speed until no lumps remain. Add egg and vanilla. Mix smooth. Add flour and, once combined, stop mixing.
  9. Spread onto bottom of tart crust and set aside.
  10. For apple layer place sugar and cinnamon in a bowl large enough to hold all apples.
  11. Peel one apple at a time. Cut in 4 and remove core. Cut each wedge lengthwise in 3. Cut crosswise in about 4 pieces. Toss immediately in sugar mixture to prevent oxidizing. Repeat with all apples.
  12. Place apples on cream cheese layer and sprinkle with slivered almonds. If using sliced almonds, do not add at this time as they are thinner than slivered and will burn.
  13. Place tart in oven, total baking time will be about 43 minutes. If using sliced almonds, sprinkle on tart after 30 minutes of baking.
  14. Once cooled, sprinkle generously with powdered sugar.
Imperial Sugar Insight

This recipe first appeared in the 1988 edition of Homemade Good News Vol. IX.

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