Apple Cheese Tart Recipes

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Stir in the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray., In a large bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust. , In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line the bottom of the pie crust with Cheddar cheese slices. Place apples into the crust in a circular fashion, layering slices on top of one another. Set aside.
• Melt butter in a medium saucepan over medium heat. Add flour and mix well to combine, removing any lumps. Add white sugar, brown sugar, and 1/4 cup water. Bring to a slight simmer and cook, stirring occasionally, for 5 minutes. Remove from heat and let cool, 5 to 10 minutes.
• Pour butter mixture over apples to cover all slices. Top with additional pie crust; seal edges. Pierce the top with a fork to allow steam to release. Mix egg white and 1 teaspoon water together in a small bowl; baste over pie crust using a basting brush.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Continue to bake until golden and set, about 35 minutes more.

Steps:

• Place 3/4 cup lukewarm water in a large bowl. Sprinkle yeast and sugar over water. Let stand until frothy, about 5 minutes.
• In another large bowl, whisk together both flours, cornmeal and 8 grams (1 3/4 teaspoons) salt. Make a well in center of dry ingredients; stir in yeast mixture and 1/3 cup oil until mixture is combined. If the dough seems dry, add a little more water. Turn dough out onto a lightly floured surface and knead gently until dough is smooth and elastic, about 7 to 10 minutes. Or, knead in a mixer or food processor fit with the dough blade for 3 to 5 minutes. Transfer to a lightly oiled bowl and cover loosely with plastic wrap. Allow to rest at room temperature until dough has doubled in volume, about 1 hour.
• While dough rises, heat oven to 425 degrees. In a large bowl, toss together apples, shallots, 1/4 cup oil, 2 grams ( 1/2 teaspoon) salt, the black pepper and thyme. Spread onto two large baking sheets. Roast, tossing occasionally, until mixture is tender and golden, about 30 minutes.
• Increase oven temperature to 450 degrees. Lightly oil a large rimmed baking sheet. Punch down dough and transfer to baking sheet. Using a rolling pin or your fingers, roll or stretch dough to make an even layer about 3/16-inch thick. Scatter apple-shallot mixture over crust. Scatter cheese on top. Drizzle with oil and season with flaky sea salt and black pepper. Transfer pan to oven and bake until crust is golden brown and cheese is just melted, 17 to 25 minutes. Cool slightly, then cut into squares and serve.

Steps:

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
• Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• Position an oven rack on the bottom third of the oven and preheat to 400 degrees F. Butter the sides and bottom of a 9-inch-diameter glass or ceramic pie dish.
• Cut the apple quarters into 3 wedges. Mix the apples, cheese, sugar, butter, flour, cinnamon, nutmeg and salt in a medium bowl.
• Unroll one crust and place in the buttered pie dish. Brush the inside of the crust with some of the egg white to coat. Pour the apple filling into the crust. Unroll the second crust and place on top of the filling. Pinch the edge of the top crust and the edge of the bottom crust together to seal. Fold the double edge under and crimp, making a decorative edge. Brush the top of the pie with more of the egg white. Cut several slits in the top crust to allow steam to escape.
• Bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour. Cover the edges of the pie with foil if the crust browns too quickly. Cool the pie for about 20 minutes before serving.

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

Steps:

• Heat oven to 450ºF.
• Line 9-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.
• Toss apples with granulated sugar and flour; spoon over cream cheese. Fold edge of crust partially over apples; sprinkle with cinnamon sugar.
• Bake 25 min., covering loosely with foil for the last 5 min. Cool.
• Serve topped with COOL WHIP.

Steps:

• In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape.
• Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.