Easy French Apple Tart
This fabulous French Apple Tart employs a store-bought pie crust for easy convenience. With ribbons of cinnamony apples and sweet cream cheese plus a magic trick for a crisp crust, this dessert is beyond delicious!
Servings: 12
Calories: 366kcal
Ingredients
For the crust:
- 1 crust refrigerated pie crust I like Pillsbury
For the crumb topping:
- 8 tablespoons butter (I use salted butter)
- ½ cup all-purpose flour
- ¾ cup almond flour
- ¾ cup sugar
For the cream cheese layer:
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 large egg
For the apples:
- 3 medium apples peeled and thinly sliced (see the post for best types of apples)
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Instructions
For the prep and crust:
- Preheat oven to 350°F with a foil-lined sheet pan on the lowest rack. Spray a 10-inch tart pan with cooking spray. Line the tart pan with the refrigerated pie crust, pressing it into the bottom and up the sides of the pan. Trim off any excess crust with a sharp knife. Refrigerate the crust as you proceed with prepping the other ingredients
For the crumb topping:
- Place the butter in a medium-size microwave-safe bowl and microwave on high power for 1 minute or until butter is melted. Add the flour, almond flour and sugar and stir until large wet crumbs form. If the mixture seems too wet, add an additional tablespoon of flour and stir to form wet crumbs. Set aside.
- For the cream cheese layer:
- Combine the softened cream cheese and sugar in a medium-size bowl. Whisk until smooth and creamy. Add the egg and vanilla and whisk until well-combined. Set aside.
For the apples:
- Combine cinnamon and sugar in a medium-size bowl and stir to combine. Add the apples and toss to coat the apples with the sugar mixture.
To assemble the tart:
- Remove the crust-lined tart pan from the refrigerator. Pour the cream cheese filling into the pie shell and smooth with a spoon to cover the bottom. Add with the sliced apples in an even layer. Grab handfuls of the crumb topping and sprinkle over the top, mounding slightly in the center. Cover the apples completely with the crumbs.
- Place the filled tart pan on a heated cookie sheet and bake the tart for 28-35 minutes on bottom rack in oven, until the crumb topping is light golden brown.
- Cool on cooling rack about 15 minutes then remove the outer ring of the tart pan (see Café Tips above in the post). Serve warm or at room temperature with a dollop of whipped cream or a scoop of ice cream.
Notes
See Café Tips above in the post for more detailed instructions and tips as well as substitutions.
Nutrition
Calories: 366kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 191mg | Potassium: 99mg | Fiber: 2g | Sugar: 26g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg