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Sunday, May 22, 2011

Apple Cream Cheese Tart

This is an incredibly good tasting apple tart.
The lemon zest and the instant coffee
sneak up on your taste buds very nicely.
It's attractive looking and the apples have
a sweet brown coating that goes well
with the cream cheese and custard mixture.
I cover the outside edge of the crust
with foil to prevent it from burning
before the tart filling is set.
It shouldn't go over in the oven while baking.

1 9" pie crust
6 baking apples
1/6 cup flour
5 tablespoons sugar
2 tablespoons ground cinnamon
1 teaspoon instant coffee
1/2 teaspoon salt
zest from one lemon
2 packages cream cheese
2 large eggs
1 teaspoon vanilla
2 tablespoons sugar

Preheat oven to 350 degrees F.
In a mixing bowl place cream cheese
and beat in eggs to a smooth mixture.
Add 2 tablespoons sugar,
vanilla and combine well.

Peel, core and thickly slice apples.
Place in a large mixing bowl along with
flour, 5 tablespoons sugar, cinnamon, coffee,
lemon zest and salt, mixing to coat apples well.
Place the pie crust in a 8" cake pan,
pour cheese mixture into pie crust.
Arrange apples all around and into cheese mixture
so that they stick up from the cheese mixture.
Top with any remaining cinnamon sugar/flour mixture.
Cover edge of crust with aluminum foil and bake
for about 80 minutes, remove foil and bake until
the crust is brown, another 15 minutes or so.
Let cool before serving and refrigerate for keeping.

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