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Author Notes: This recipe comes from the heart of Illinois. Even though I moved from my hometown over 30 years ago, I invited a friend over for dinner from there several years ago. She brought over this tart, a recipe from Peoria, for dessert and it has been a favorite ever since. Wherever I take it people ask me for the recipe and are impressed by it. The question, "Will it play in Peoria?" is answered a definite, "yes." And it will play everywhere else you serve it too. —LyndaK
Serves 6 to 8
- 1/2 cup butter
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1 cup flour
filling and topping
- 1/4 cup sugar
- 8 ounces cream cheese
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 4 cups peeled tart apple slices
- 1/4 cup sliced almonds
- To make the crust, cream the butter, sugar and vanilla together. Blend in the flour to the creamed mixture. Press onto the bottom and sides of a 9" spring form pan.
- To make the cream filling, combine the softened cream cheese and sugar. Mix well. Blend in egg and vanilla. Pour mixture into the pastry lined pan.
- To make the topping, toss the apple slices with the cinnamon and sugar. Spoon over the filling or place apples in circular pattern over the filling. Sprinkle with almonds.
- Bake tart at 450 degrees for 10 minutes. Reduce the oven temperature to 400 degrees. Bake for an additional 25 minutes. Cool on wire rack before removing the rim of the spring form pan. Slice and serve with whipped cream or vanilla ice cream.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
It's a little Spanish, a little Italian, and a lot wonderful
Bring some flare to your cookout.
Life's better with snacks.
Organized spice drawer: check.
A better basket.