Something like a cheesecake, this apple tart features sauteed slices of fruit topped with a layer of vanilla cheesecake. To reduce chances of the cheesecake cracking on top, beat the batter at low to medium speed just until blended. Cortland apples hold their shape when cooked and work well.
|Butter (for the pan)|
|1||cup graham cracker crumbs|
|¼||cup (½ stick) unsalted
1. Set the oven at 350 degrees. Butter a 9-inch springform pan.
2. On a small rimmed baking sheet or pie pan, spread the pecans in a single layer. Toast for 10 minutes or until lightly browned. Leave the oven on. Let the nuts cool; chop finely.
3. In a large bowl, combine the cracker crumbs, pecans, sugar, and butter. With a large rubber spatula mix until evenly blended. Transfer the mixture to the pan and press evenly onto the bottom.
|1½||tablespoons unsalted butter|
|2||medium Cortland apples, cored, peeled, and thinly sliced|
|2||tablespoons dark brown sugar|
|½||teaspoon ground cinnamon|
|¼||teaspoon ground ginger|
|⅛||teaspoon ground nutmeg|
|⅛||teaspoon ground cloves|
|2||packages (8 ounces each) cream cheese, at room
|⅔||cup granulated sugar|
|1||teaspoon vanilla extract|
|1||cup heavy cream|
1. In a large, nonstick skillet over medium heat, melt the butter. Add the apples and sprinkle with brown sugar, cinnamon, ginger, nutmeg, and cloves. Cook, turning often with a large spoon, for 5 minutes or until the apples are just tender. Spoon the apple mixture evenly over the crust.
2. With the mixer at medium-low speed, beat the cream cheese until smooth. Beat in the granulated
sugar, eggs, vanilla, and cream until evenly blended. Pour the mixture over the apples.
3. Bake the tart for 35 minutes or until the outer edges are set and the center is slightly jiggly.
4. Set the pan on a wire rack. Cool
to room temperature. Cover with plastic wrap and refrigerate overnight.
|2||tablespoons unsalted butter|
|1||medium Cortland apple, cored and chopped|
|3||tablespoons dark brown sugar|
|Pinch each of ground
cinnamon, ground ginger, ground nutmeg, and ground cloves
1. In a large, nonstick skillet over medium heat, melt the butter. Add the apples and sprinkle with brown sugar, cinnamon, ginger, nutmeg, and cloves. Cook, turning often with a large spoon, for 5 minutes or until the apples are just tender.
2. Cut the tart into wedges. Spoon the apples and sauce over the top. Jean Kressy