Tuesday, October 13, 2009

Apple Tart


This is the most delicious combination of apple and cheesecake and tart. It is from the Joy of Baking. I do get some of the best recipes from there. They all work which is a good starting point. They, so far, have all been delicious.


I hope a tart is close enough to an apple pie. I have loads of apple cakes I have been making. Apples are in.


With my hesitation with pies and crusts, this one is a cinch. Really, it is made in the food processor. What a cinch, it was, for me. I am thankful.


This came from my other blog Chaya's Comfy Cook Blog which is gluten free, thus this is gluten free, as well.

CRUST:
1 cup (140 grams) gluten free flour mix
1/3 cup (35 grams)
confectioners (powdered or icing) sugar
1/2 cup (1 stick) (113 grams) cold margarine, cut into small pieces

FILLING:
One 8-ounce (227 grams) cream cheese, at room temperature (I used Tofutti cream cheese)
1/4 cup (50 grams) granulated white
sugar
1 large
egg
1/2 teaspoon pure
vanilla extract


TOPPING:
1/4 cup (50 grams) granulated white
sugar
1/2 teaspoon (2 grams) ground cinnamon (I used more cinnamon – 1 1/2 teaspoons)
4
cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)
1/3 cup (35 grams) sliced
almonds

Method:
Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
CRUST: In the bowl of your food processor place the
flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

FILLING: In a food processor process the
cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

TOPPING:
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.
Bakeat 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioner’s sugar and serve at room temperature.

Each layer is delicious. This is the most delicious combination of apple and cheesecake and tart. It is from the Joy of Baking. I do get some of the best recipes from there. They all work which is a good starting point. They, so far, have all been delicious.

6 comments:

Gina said...

Oh that looks delicious! I'll try it!

Katy ~ said...

This is looks EXQUISITE!! Love the gluten free; I am passing this on to a girlfriend of mine. Well done!!

Chatterbox said...

Thanks for sharing this mouthwatering recipe. I'll give it a try for sure.

Keep up the fantastic work.

Cheers!!

Tina said...

LOVE the idea of combining apple pie and cheesecake - YUM!!

Mimi said...

Your apple tart looks lovely. Apple pie and cheesecake- yum
Mimi

Jen said...

apple cheesecake?! nice!