Recipes..Easy Apple Cream Cheese Tart cake
This stunning Apple Cream Cheese Tart proudly touts a Pillsbury� buttery, flaky pastry crust filled with a tempting, delectable layer of luscious cream cheese filling. Then it's topped with a layer of thinly sliced cinnamon sugary Granny Smith apples and is baked to a lovely golden brown.
But wait...Then it's drizzled with a simple old-fashioned glaze. OH MY! Heart be still!
Ingredients
Pastry Tart:
1 package Pillsbury� Crescent Dough Sheet
Cream Cheese Layer:
2 pkg. 8 oz. cream cheese, at room temperature
� cup granulated sugar
2 large eggs lightly beaten
1 tsp. almond or vanilla extract
Sliced Apple Mixture:
4-6 Granny Smith apples peeled, cored and thinly sliced
4 Tbsp. granulated sugar
4 tsp ground cinnamon
Old Fashioned Glaze:
1 cup confectioners' sugar
2 Tbsp. milk or heavy cream
Instructions
Preheat oven to 400F.
Pastry Tart:
Line a 9x13 pan with with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit and press the prepared crescent dough sheet onto bottom and 1-inch up sides of the pan.
Cream Cheese Layer:
Using a mixer, beat cream cheese until smooth. Add � cup sugar and continue beating until combined. Add eggs and beat on low speed just until blended, then pour into crust.
Sliced Apple Mixture:
Place very thinly sliced apples in a large bowl or ziplock bag. Sprinkle with 4 tablespoons of sugar and 4 teaspoons cinnamon and toss to coat apples. Arrange apples over cream cheese mixture in overlapping pattern.
Bake 5 minutes in the preheated 400F oven.
After 5 minutes, reduce oven setting to 350F. Do not take out the tart out of the oven while reducing oven temperature. Bake 30-35 minutes longer until apples are tender, crust is deep golden brown and filling is set.
Take out tart out of the oven and cool on a wire rack.
Old Fashioned Glaze:
While the tart is cooling, prepare the glaze by mixing confectioners' sugar and milk until smooth.
Lift up the parchment paper ends and lift the tart from the pan onto a serving platter.
Drizzle with glaze. Cut into 15 servings and serve immediately.
Refrigerate leftovers covered for up two days.
But wait...Then it's drizzled with a simple old-fashioned glaze. OH MY! Heart be still!
Ingredients
Pastry Tart:
1 package Pillsbury� Crescent Dough Sheet
Cream Cheese Layer:
2 pkg. 8 oz. cream cheese, at room temperature
� cup granulated sugar
2 large eggs lightly beaten
1 tsp. almond or vanilla extract
Sliced Apple Mixture:
4-6 Granny Smith apples peeled, cored and thinly sliced
4 Tbsp. granulated sugar
4 tsp ground cinnamon
Old Fashioned Glaze:
1 cup confectioners' sugar
2 Tbsp. milk or heavy cream
Instructions
Preheat oven to 400F.
Pastry Tart:
Line a 9x13 pan with with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit and press the prepared crescent dough sheet onto bottom and 1-inch up sides of the pan.
Cream Cheese Layer:
Using a mixer, beat cream cheese until smooth. Add � cup sugar and continue beating until combined. Add eggs and beat on low speed just until blended, then pour into crust.
Sliced Apple Mixture:
Place very thinly sliced apples in a large bowl or ziplock bag. Sprinkle with 4 tablespoons of sugar and 4 teaspoons cinnamon and toss to coat apples. Arrange apples over cream cheese mixture in overlapping pattern.
Bake 5 minutes in the preheated 400F oven.
After 5 minutes, reduce oven setting to 350F. Do not take out the tart out of the oven while reducing oven temperature. Bake 30-35 minutes longer until apples are tender, crust is deep golden brown and filling is set.
Take out tart out of the oven and cool on a wire rack.
Old Fashioned Glaze:
While the tart is cooling, prepare the glaze by mixing confectioners' sugar and milk until smooth.
Lift up the parchment paper ends and lift the tart from the pan onto a serving platter.
Drizzle with glaze. Cut into 15 servings and serve immediately.
Refrigerate leftovers covered for up two days.
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