It’s been awhile, but I’m back with a new recipe. Been traveling a lot as well as Tracy. As a result, I have not been doing much baking. My step father had made this request for his birthday. I had never worked with almond paste before so I decided to give it a try. I did not have a tart pan, so just used pie dishes. The recipe below if for one tart, but if you can double like I did if you want to make two tarts like I did. Enjoy!
Apple Almond Cream Cheese Tart
- 1 9 in pie crust, homemade or store-bought
- 1 7 oz box of Odense Almond Paste
- 8 oz cream cheese, room temperature
- ¼ cup sugar
- ½ teaspoon grated lemon zest
- Pinch of salt
- 2 tart apples, peeled, cored and cut into thin slices
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons apricot preserves
- 1 tablespoon water
Preheat oven to 375 degrees F. Roll out pie crust to line a 9-inch pie dish (or tart pan) and carefully press into corners and sides.
Between two sheets of wax paper, roll the almond paste into a 9 inch circle. Lay almond paste into pie shell and gently press into it. With knife remove excess crust and paste from edge - or fold over edges and pinch crust to even out edges.
Beat cream cheese, sugar, egg, lemon zest and salt until light and fluffy. Spoon and spread evenly on top of paste.
In a bowl, toss together the thinly sliced apples, brown sugar, and cinnamon. Layer apple slices over cream cheese mixture.
Bake for 40-45 minutes or until cream cheese is set and slightly puffed. Set pan on wire rack to cool.
In a microwave or saucepan, mix the apricot preserves with water and heat to melted and warm. Brush apples for shiny beautiful glaze. Serve at room temperature or chilled. Serves 8.
Apple Almond Cream Cheese Tart is a sweet treat that looks elegant, but is easy to make.