Best Apple Cream Tart Recipes

APPLE CREAM CHEESE TART

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.

APPLE CRUMB TART WITH CINNAMON CREAM

Steps:

• Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping., Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°., In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes., For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST

Steps:

• Preheat the oven to 400 degrees.
• TO MAKE THE FILLING: Peel the apples and cut them in half.
• Remove the cores with a paring knife.
• Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
• Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
• Stir to combine.
• Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
• Place a shaped large dough round on a baking sheet.
• Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
• Brush the rim of the crust with the egg yolk.
• Sprinkle the apples with the remaining 2 tablespoons sugar.
• Bake until golden, 30 to 35 minutes.
• Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
• Rustic Apple Tart is best served on the day it is made.
• TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
• Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
• Process until the dough just comes together.
• It will be sticky.
• Sprinkle the parchment paper with flour.
• Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
• Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
• Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
• Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
• TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
• With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
• Do not over whip.
• Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
• Whisk it again for a couple of seconds before using.
• NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
• The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.

WARM APPLE TART WITH DATE ICE CREAM AND RED WINE-CARAMEL SAUCE

Steps:

• To prepare the ice cream: Prepare an ice water bath. Place the dates, vanilla bean pulp, heavy cream, half-and-half, and milk in a medium saucepan and bring to a simmer over medium heat. Whisk the egg yolks in a large bowl and slowly pour in the hot cream mixture. Puree the cream mixture until smooth, return to the saucepan, and cook for 3 minutes, stirring constantly. Strain through a fine-mesh sieve, and cool in the ice water bath. Freeze in an ice cream machine and keep frozen until ready to use.
• To prepare the dough: Using an electric mixer or by hand, combine the flour, butter, sugar, and salt in a large bowl until pebble-sized balls form. Add the egg yolk and water all at one time and mix until the dough just comes together. Remove the dough from the mixer, pat into a disc, and cover with plastic wrap. Refrigerate for at least 1 hour.
• To prepare the caramel: Place the sugar in a medium saucepan and cook over medium-low heat for 10 minutes, or until golden brown. Add the butter and vanilla pulp and cook for 2 minutes. Add the apple wedges and cook for 4 to 6 minutes or until the apples are half cooked. Remove the apples from the caramel and reserve both separately.
• To prepare the tart: Preheat the oven to 350°F. Roll out the dough to 1/8 inch thick and carefully press into an 8- or 9-inch tart ring, trimming any excess. Place the tart ring on a parchment-lined sheet pan and sprinkle 1/2 cup of the chopped pecans in the bottom of the shell. Pinwheel the apple slices in the tart and brush with some of the caramel sauce. Bake the tart for 20 to 30 minutes, or until golden brown.
• To prepare the red wine-caramel sauce: Place the red wine in a small saucepan and simmer over medium heat for 20 minutes, or until reduced to 1/4 cup. Add the remaining caramel sauce to the red wine reduction and whisk until smooth. Fold in the remaining 1/4 cup of pecans and keep warm.
• Cut the tart into 8 pieces and place a piece in the center of each plate. Spoon the red wine-caramel sauce around the tart and top the tart with a scoop of the date ice cream.

ALSATIAN-STYLE APPLE AND CREAM TART

Steps:

• To make the tart:
• Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch tart pan with a removable fluted rim. Prick the shell with a fork and chill it for at least 30 minutes or, covered, overnight. Line the shell with foil, fill the foil with the rice, and bake the shell in the lower third of a preheated 425°F. oven for 15 minutes. Remove the foil and the rice carefully, bake the shell 10 minutes more, or until it is pale golden, and let it cool in the pan on a rack.
• In a bowl stir together the apples, peeled, cored, and cut into eighths, the lemon juice, and 2 tablespoons of the sugar and toss the mixture until the apples are coated well. In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of the remaining sugar, a pinch of salt, and the vanilla and stir in the raisins. Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 tablespoons sugar and the cinnamon over it. Bake the tart in the middle of a preheated 375°F. oven for 1 hour and 10 minutes, or until the apples are tender when pierced with a cake tester, let it cool in the pan on a rack, and remove the rim.
• To make the pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

APPLE CREAM TART

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Arrange apples over crust. Combine the sugar, cinnamon and nutmeg; sprinkle over apples. Place pan on a baking sheet. Bake at 400° for 15 minutes., In a small bowl, beat cream and egg yolks; pour over apples. Bake 25-30 minutes longer or until apples are tender and filling is almost set. Cool on a wire rack for 1 hour. , Serve with whipped cream if desired. Store in the refrigerator.

APPLE CREAM CRUMBLE TART

Steps:

• Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removable bottom with pastry. Trim edge of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
• Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
• Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.

GOLDEN CREAM AND APPLE TART

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl, beat the egg yolks with a fork. Add the cream and three tablespoons of the sugar. Mix until well blended and set aside.
• Peel and core the apples. Cut them in half. Cut each half into quarters. Starting just inside the edge of the pastry shell, neatly layer the apple slices - slightly overlapping them - in two or three concentric circles, working toward the center. Pour the cream mixture over the apples. Sprinkle with the remaining two tablespoons of sugar.
• Bake until the cream filling is set and the apples are very brown, even slightly blackened at the edges, about 45 minutes. Remove to a rack to cook. Serve warm or at room temperature.

APPLE CREAM CRUMBLE TART

Steps:

• Preheat oven to 350°F Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removeable bottom with pastry. Trim edges of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
• Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg'; mix well. Blend in sour cream. pour into sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
• Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.
• Garnish with a cinnamon stick tied with orange peel just before serving.

APPLE AND PRUNE TART WITH VANILLA ICE CREAM AND COGNAC

Steps:

• Blend flour, sugar and salt in processor. Add shortening and butter and blend, using on/off turns, until coarse meal forms. Add 3 tablespoons ice water. Blend, using on/off turns, until moist clumps form, adding more water by 1/2 tablespoonfuls if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.)
• Combine prunes and Cognac in small bowl. Cover; let stand 2 hours, stirring often. Drain prunes, reserving Cognac. Cut prunes in half; set aside. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides; refrigerate crust 30 minutes.
• Preheat oven to 400°F. Mix apples, sugar and 2 tablespoons butter in large bowl. Arrange apple wedges, overlapping slightly, in concentric circles in crust. Bake tart until apples are just tender, about 1 hour. Tuck prunes into spaces between apples. Brush fruit with 1 tablespoon butter. Bake tart until apples are very tender and crust is golden brown, about 20 minutes longer. Transfer tart to rack and cool 15 minutes.
• Blend 1 tablespoon reserved Cognac into strained preserves for glaze. Brush glaze over warm tart. Cut tart into wedges. Serve warm or at room temperature with ice cream, drizzling some of reserved Cognac over ice cream.

INDIVIDUAL APPLE TART WITH ICE CREAM AND CARAMEL WALNUTS

Steps:

• To prepare the ice cream, scald the milk with one-half vanilla bean in a small saucepan.
• Whip the egg yolks with sugar until they are pale yellow. Pour the scalded milk mixture slowly over the eggs, beating constantly. Transfer the mixture to a small saucepan, and cook over low heat for four or five minutes, stirring constantly with a wooden spoon. Do not boil!
• Remove from heat and cool. Add to an ice cream machine and follow directions to freeze.
• To prepare caramel walnuts, combine sugar, lemon juice and water in a small saucepan and bring to a boil. Continue boiling until syrup is golden caramel in color. Turn off heat, stir in nuts, then remove them with a slotted spoon to a sheet of wax paper or a buttered cookie sheet.
• For the tart, preheat oven to 375 degrees. Lightly butter a cookie sheet. Fold phyllo into approximately a 7-inch square. Cut out a 6- or 7-inch circle from the phyllo. Discard scraps.
• Cut the apple in half from stem to blossom end. With flat side down, cut apple into thin-as-possible slices. Layer slices on the phyllo, starting from the outside and working toward the middle. Sprinkle with the sugar, vanilla and cinnamon mixture, and place butter in the middle.
• Transfer the tart to a cookie sheet, and bake for 12 to 15 minutes, or until the tart is nicely browned and the sugar is glazed.
• Serve with slightly softened vanilla ice cream and the caramel walnuts.

ALSATIAN APPLE AND CREAM TART

Steps:

• Prick the bottom of the shell and bake it on the lower third of a preheated 375°F oven for 15 minutes, and let it cool in the pan on a rack.
• In a bowl stir together the apples, lemon juice, and 2 table spoons of sugar and toss the mixture until the apples are coated well.
• In a large bowl whisk together the yolks, the cream, 2 1/2 tablespoons of remaining sugar, a pinch of salt, and vanilla and stir in raisins.
• Arrange the apples decoratively in the shell, pour the cream mixture over them, and sprinkle the remaining 1 1/2 table spoons of sugar with the cinnamon over it.
• Bake the tart in the middle of a preheated 375°F oven for 1 hour, or until the apples are tender when pierced with a cake tester, let it cool in the pan on the rack.
• Serve.

ALMOND APPLE CREAM CHEESE TART

Steps:

• Preheat oven to 375°F.
• Roll out pie crust to a line tart pan, carefully pressing into corners and up sides.
• Between two sheets of wax paper, roll the Almond Paste into a 9-10 inch circle.
• Lay the Almond Paste circle over the pie shell and gently press into it. With knife, remove any excess pie shell or Almond Paste from edge of tart pan, making it even.
• Beat cream cheese, sugar, egg, lemon rind and salt until light and fluffy, and spoon evenly onto crust.
• In a bowl, toss together the 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 small saucepan, melt apricot jam with one tablespoon water. Brush apples for a shiny beautiful glaze. Unmold when cool. Serve room temperature or chilled.

CREAM CHEESE APPLE TART

Steps:

• Preheat the oven to 400 degrees F.
• Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
• While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.
• Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.

APPLE CREAM CHEESE TART

Steps:

• Tart:.
• Cream Sugar and Butter with paddle until fluffy.
• Add Eggs in one at a time to full incorporate.
• Slowly add Pastry Flour.
• Wrap and refrigerate for at least six hours.
• Roll out 1/2 in thick.
• Place in Tart shell. Make sure there are no air bubbles.
• Cream Cheese Filling:.
• Cream Sugar and Cream Cheese using paddle attachment.
• Add lemon zest.
• Add eggs in one at a time to fully incorporate.
• Spread filling in an unbaked tart shell.
• Apples:.
• Mix sugar and cinnamon with apples.
• Place in a symmetrical pattern on top of filling (can also add nuts on top).
• Bake at 375 F until golden brown and set.

SOUR CREAM-APPLE TART

Steps:

• For Crust.
• Preheat oven to 375 degrees.
• Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.
• Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.
• Bake until golden brown, 20 to 25 minutes.
• Cool and spread with warm jam.
• For Filling.
• Toss apples with lemon juice to taste.
• Melt butter in large skillet over low heat.
• Add apples and both sugars and stir to mix.
• Cover and cook until apples are just tender, 10 to 12 minutes.
• Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.
• Stir in raisins, cinnamon and peel; cool.
• For Topping.
• Preheat oven to 350 degrees.
• Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.
• Spoon filling into crust.
• Very slowly pour topping over, lifting apples so topping seeps through.
• Bake until topping is consistancy of cooked custard, 35 to 40 minutes.
• Sprinkle top edge of tart with chopped walnuts.
• Cool to room temperature; refrigerate at least 8 hours or overnight.
• Serve chilled.

APPLE CREAM TART

Steps:

• 1. Combine flour, sugar and salt. Cut in butter. Press into spring form pan 1 inch up the sides. Arrange sliced apples over cruse. Combine sugar, cinnamon and nutmeg. Sprinkle over apples. Bake at 400 degrees for 15 to 20 minutes.
• 2. Beat cream and yolks together. Pour over apples and bake until apples are tender and filling is set. Approx. 15-20 min. Serve with whipped cream if desired.

APPLE CREAM TART

Steps:

• 1. Preheat oven to 400 degrees.
• 2. For the crust: Cream butter and sugar, stir in vanilla mix in flour by half cups until a soft dough forms. (Dough will be the consistency of a short bread dough) Press into the bottom of an 8 inch removeable bottom tart pan making sure to give a 1 inch rim. (alternative use a cheesecake pan, just make sure to push the crust up approx. 1 inch up the sides to form the edges) Bake for 15 minutes, or until a light gold color. Remove from oven.
• 3. For the filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
• 4. Peel, core, and thinly slice all three apples, and toss with cinnamon, and sugar.
• 5. Smooth cream mixture into the crust, and arrange apple slices in a spiral on top. Bake in a 400 degree oven until apples are tender and golden approx 40 minutes.

APPLE TART WITH HONEY ICE CREAM

Steps:

• Add softened ice cream to a mixer with paddle attachment, or mixed by hand in a bowl. Whip the ice cream for 3 to 4 minutes, increasing the air volume in the ice cream. Add the spices and the honey and mix for additional 2 to 3 minutes. Remove from the mixer and put into a shallow pan. Freeze until set, about 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Arrange the apples, evenly in a ring pattern in the crust, starting on the outer edge going to center. In a bowl, add the melted butter, nutmeg, cinnamon and sugar and stir to combine. Pour the mixture over the apples. Bake until the apples have softened, about 30 to 35 minutes.
• In a small bowl, add the butter and sugar and whisk well until smooth. Set aside.
• Remove the tart from the oven and dollop with the sweet butter topping. Return the tart to the oven until the topping has crusted, about 15 minutes. Remove from oven and allow to rest for 10 to 15 minutes before serving.
• Top each warm slice with honey ice cream and enjoy.