Apple Shortbread Tart

This next dish is not made as per the usual standards. While the actual recipe calls out for a pie crust base, over here I have experimented with a shortbread crust. My initial experiment flopped when I used regular apples as the final product came out quite mushy & soggy. So the best bet for this would be granny smith apples because when compared to other apples, it has this extra crunchy texture which helps out our tart. Brace yourself for some tanginess!!!

Ingredients

Base Crust:

1 cup flour

¼ tsp. salt

½ cup confectioner sugar (powdered)

½ cup cold unsalted butter, cut into small pieces

For the filling:

One 8-ounce (227 grams) cream cheese softened at room temperature

¼ cup granulated sugar

1 large egg

½ tsp. vanilla essence

Topping:

¼ cup granulated sugar

4 cups Granny Smith apples (about 3-4 large apples), peeled and cut into ¼ inch slices

½ cup sliced almonds

Preheat oven to 450° F /230° C).

Place rack in centre of oven. Butter, or spray with a non- stick spray, a 9 inch (23 cm) spring form pan or tart pan. (I used my tart pan)

Base crust:

In the bowl add flour, salt, and sugar blend together with a spatula. Add the butter and combine it with a knife or pastry blender until dough just begins to come together. Pat the dough onto the bottom of the tart pan and up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

For the Filling:

In a bowl, beat the cream cheese until smooth with a hand blender. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator.

Topping:

In a bowl, combine sugar and toss the sliced apples. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place tart pan on a larger baking sheet. (Sometimes, the mixture might drip) 

Bake for 10 minutes.  Reduce temperature to 400° F /205° C and bake for another 25 to30 minutes or until the crust is brown. The apples should be tender when pierced with a sharp knife, and the filling should set.

Remove from oven and place on wire rack to cool. 

You can sprinkle some confectioners’ sugar on top!!!!!