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    Seasonal Recipes

    Recipe for apple cream-cheese tart

    Karoline Boehm Goodnick for The Boston Globe

    Serves 8

    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.

    CRUST

    Butter (for the pan)
    ¼cup pecans
    1cup graham cracker crumbs
    1tablespoon sugar
    ¼cup (½ stick) unsalted
    butter, melted

    1. Set the oven at 350 degrees. Butter a 9-inch springform pan.

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    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.

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    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.

    TOPPING

    tablespoons unsalted butter
    2medium Cortland apples, cored, peeled, and thinly sliced
    2tablespoons dark brown sugar
    ½teaspoon ground cinnamon
    ¼teaspoon ground ginger
    teaspoon ground nutmeg
    teaspoon ground cloves
    2packages (8 ounces each) cream cheese, at room
    temperature
    cup granulated sugar
    2eggs
    1teaspoon vanilla extract
    1cup 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.

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    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.

    GARNISH

    2tablespoons unsalted butter
    1medium Cortland apple, cored and chopped
    3tablespoons 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