This is in fact my Mom’s Apple Tart recipe, and trust me, you must try it! She is the absolute best baker I know, and best overall cook for that matter too. This was my first attempt at it, and I am very pleased with how it turned out. It is easy enough for a beginner like me, as long as you follow her directions.
The recommendation on types of apples is hers. She lives in New England, and unfortunately down here in TX, I can not find any McIntosh apples right now, so I used Honey Crisp. They work well too.
Can you imagine how great my house smelled when I pulled this out of the oven!!
Cooled off a bit, and outer springform shell removed.
Mom’s Apple Tart
½ cup butter
¼ cup sugar
1 teaspoon lemon juice
1 cup flour
1 pound cream cheese
½ cup brown sugar
1 large egg
2 large apples (I use McIntosh but Cortland would be good too)
½ cup sugar
1 teaspoon cinnamon
Cream the butter, ¼ cup sugar and lemon juice together in a large bowl. Stir in the flour until well blended. Press the dough onto the bottom and about 1 and ½ inches up sides of a 9” springform pan. Refrigerate.
Preheat oven to 425 degrees.
Place the cream cheese and brown sugar in a bowl and beat until fluffy. Add egg, and beat until smooth.
Peel, core, and slice apples into ¼ inch pieces. In a large bowl, combine remaining ½ cup sugar and cinnamon, add the apple slices and toss until coated.
Pour the cream cheese filling into prepared crust and cover with the sugared apple slices. Bake for 15 minutes at 425 degrees, reduce the heat to 350 degrees and continue baking for 40-45 minutes.
Remove from oven and cool on a wire rack. Use a knife to loosen the cake before releasing the spring and lifting the sides from the bottom of the pan.