Apple Cheesecake Tart

Ingredients

• 1 lb Honeycrisp apples (peeled, cored, and thinly sliced)
• 1 tsp cinnamon
• 1 tbsp cornstarch
• 1 tbsp lemon juice (for the apples)
• 2 tbsp butter
• 2 tbsp light brown sugar
• 8 oz cream cheese (room temperature)
• 0.25 cup granulated sugar
• 0.25 cup all-purpose flour
• 1 egg
• 2 tbsp whole milk (for filling)
• 1 tsp vanilla extract
• 1 tbsp lemon juice (for filling)
• 0.5 cup walnuts (crushed)
• 1 sheet puff pastry (thawed)
• 1 tbsp whole milk (for brushing edges)

Steps

1. 1

   Preheat your oven to 400ºF.

2. 2

   Place the peeled, cored, and thinly sliced apples in a bowl with 1 teaspoon cinnamon, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Toss to coat.

3. 3

   Place 2 tablespoons of butter and 2 tablespoons of light brown sugar in a small saucepan over medium heat. Stir to combine until the butter melts and the sugar dissolves.

4. 4

   Let the butter and sugar mixture deepen in color for 1 to 2 minutes to create a basic caramel.

5. 5

   Add the prepared apples to the saucepan and stir to coat. Simmer over low heat for 2 to 3 minutes.

6. 6

   Pour the apples back into the bowl and let stand at room temperature as you prepare the rest of the tart.

7. 7

   In a separate bowl, combine 8 ounces of room temperature cream cheese, ¼ cup of granulated sugar, ¼ cup of all-purpose flour, 1 egg, 2 tablespoons of whole milk, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice.

8. 8

   Use an electric hand mixer to beat the cheesecake mixture until smooth, being careful not to overmix the filling. Set aside.

9. 9

   Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper and place the puff pastry on the sheet.

10. 10

    Carefully crimp the outside edges of the puff pastry to create a lip around the edge.

11. 11

    Use a fork to prick the inside of the puff pastry lightly all over.

12. 12

    Spoon the cheesecake filling onto the puff pastry, leaving about ½ inch of space between the filling and the inside edge of the pastry.

13. 13

    Arrange the simmered apples on top of the cheesecake filling and drizzle any remaining sauce from the bowl on top.

14. 14

    Sprinkle the crushed walnuts evenly over the top of the apples.

15. 15

    Brush the edges of the puff pastry with 1 tablespoon of whole milk.

16. 16

    Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the cheesecake filling has set.

17. 17

    Remove from the oven and let stand at room temperature for 15 to 30 minutes to allow the filling to firm up.

18. 18

    Slice the tart into pieces and serve.

Notes

You can use one large sheet of puff pastry (approx. 10x15 inches) or two smaller sheets (like Pepperidge Farm brand). Both work well. Let the tart rest for at least 15 minutes before slicing to ensure the cheesecake layer sets properly.

Nutrition per serving

• dessert
• apple
• cheesecake
• tart
• fall
• baking
• puff pastry
• vegetarian