Author Notes
I created this recipe as a way to make a little extra money to help support my daughter in her first year of college (she graduated with a Bachelor's Degree in Food Science and Nutrition)! I sometimes make it as a mini tart and I have been known to use other fruits. For example, I made a fresh cherry version for friends attending a summer park event and people kept trying to buy them from me! —Debbie Dahl
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Ingredients
- Shortbread Shell for a Sweet Tart
-
1/2 cup
unsalted butter, at room temperature
-
1/3 cup
granulated sugar
-
1 teaspoon
pure vanilla extract
-
1 cup
unbleached flour
-
1 pinch
of salt
- Creamy Tart Filling with Sugared Apples
-
1 - 8 ounces
package of cream cheese, at room temperature
-
1/2 cup
granulated sugar
-
1 teaspoon
pure vanilla extract
-
2
eggs, lightly beaten
-
2 cups
thinly sliced apple (Granny Smith is best)
-
1/2 cup
light brown sugar
-
2 tablespoons
orange juice or 1 TBS Gran Marnier
-
1/2 tablespoon
pumpkin pie spice
Directions
- Shortbread Shell for a Sweet Tart
-
Cream soft but NOT melted butter and sugar together until it is smooth (if using raw sugar it will take a little longer for the butter and sugar to incorporate).
-
Stir in vanilla and salt. minutes). Add flour all at once and stir just until incorporated (do not overmix).
-
Withough handling the dough, spread mixture on butter greased pan and gently press into pan with spoon. Bake in 400 degree oven funtil edges are golden (approximately 8-10 Allow to cool before adding filling.
- Creamy Tart Filling with Sugared Apples
-
Cream the cream cheese and sugar. Stir in vanilla and salt. .
-
Slowly add eggs and mix until fully incorporated. Poor mixture on top of cooled shortbread shell (see above),
-
Mix brown sugar, orange juice (or Gran Marnier) and pumpkin pie spice.
-
Gently fold in apples being careful to keep the slices intact. Arrange the apples in several rows (one slice just slightly on top of the next slice) on the top of the cream cheese mixture. It looks attractive if you do every other row with the apples placed in the opposite direction.
-
Bake at 375 degrees for approximately 25 minutes. Your tart is ready when the cream cheese mixture starts to pull away from the apples
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