Harvest Apple Cheese Tart Recipes

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APPLE-CHEESE TART



Apple-Cheese Tart image

I enjoy finding other uses for ingredients in my kitchen. Needing a fresh dessert for my family one night, I came up with this gem. Feel free to add to or take away as you and your family need. This tart is good warm, and scrum-diddily-umptious cold! Enjoy.

Provided by lizzycat17

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 35m

Yield 12

Number Of Ingredients 10

1 prepared pie pastry (such as Pillsbury® Pie Crust)
1 (21 ounce) can apple pie filling
7 ½ ounces part-skim ricotta cheese
1 egg, beaten
1 ½ ounces shredded Cheddar cheese
¼ cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon butter, softened

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.
  • Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.
  • Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.
  • Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 26.3 g, Cholesterol 27.3 mg, Fat 9 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 3.6 g, Sodium 351.4 mg, Sugar 3.4 g

HARVEST APPLE PIE



Harvest Apple Pie image

This is a no fail recipe - If you have trouble with conventional pie crusts this is for you. This recipe is by Laura Going and was a grand prize winner in a BC Women magazine contest. It is delicious

Provided by Bergy

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup soft butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
250 g cream cheese, room temperature
1 teaspoon instant coffee
1 large egg
1/3 cup sugar
1/3 cup sugar
1/2 teaspoon cinnamon
4 cups apples, peeled & sliced
3 -4 tablespoons slivered almonds

Steps:

  • First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
  • Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
  • Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
  • Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
  • Cool at least 3 hours before serving.

RUSTIC APPLE TART WITH RICH CREAM CHEESE CRUST



Rustic Apple Tart With Rich Cream Cheese Crust image

This is a super simple recipe and everyone loves it. The cream cheese dough is not rolled but simply pressed into a rough round. This is the richest and most delicious pastry dough I know. The apples don't have to be precooked. The combination of tart apples and rich, tangy dough is irresistible. Mom's Big Book of Baking.

Provided by Olha7397

Categories     Apple

Time 50m

Yield 1 tart

Number Of Ingredients 16

2 large tart apples, such as granny smiths
2 tablespoons strained fresh lemon juice
1/4 cup sugar, plus
2 tablespoons sugar
1/4 teaspoon ground cinnamon
4 ounces chilled cream cheese, cut into 6 pieces
1/2 cup chilled unsalted butter, cut into 8 pieces
1 cup unbleached all-purpose flour, plus
extra unbleached all-purpose flour, for shaping
1/2 cup sugar
1/8 teaspoon salt
1 large egg yolk, lightly beaten for brushing rim of the crust
vanilla ice cream (optional)
1 1/2 cups heavy cream, chilled (optional)
3 tablespoons confectioners' sugar (optional)
1 teaspoon pure vanilla extract (optional)

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.

APPLE CREAM CHEESE TART



Apple Cream Cheese Tart image

"I love this recipe because it's a tasty twist on an all-time favorite dessert...apple pie," notes Theresa Sabbagh of Winston-Salem, North Carolina.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 13

3 tablespoons butter, softened
3 tablespoons sugar
1/4 teaspoon vanilla extract
6 tablespoons all-purpose flour
FILLING:
3 ounces cream cheese, softened
2 tablespoons beaten egg
1/4 teaspoon vanilla extract
2/3 cup thinly sliced peeled tart apple (1/8-inch slices)
2 teaspoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons slivered almonds
Whipped cream and ground nutmeg, optional

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.

Nutrition Facts : Calories 258 calories, Fat 16g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 1g fiber), Protein 5g protein.

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