Apple Cream Cheese Tart
Apple Cream Cheese Tart might be just the dessert you are searching for. This recipe serves 4. One serving contains 265 calories, 5g of protein, and 21g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up slivered almonds, cream cheese, ground cinnamon, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Apple Cream Tart, Blueberry Crumble Tart with Cream Cheese Whipped Cream, and Blueberry Crumble Tart with Cream Cheese Whipped Cream.
Instructions
In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat the cream cheese, egg and vanilla.
Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling.
Place pan on a baking sheet.
Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack.
Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream Sherry
Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "