Apple Cheesecake Tart

We officially had snow last night! Now, I didn't actually get to see it, but apparently we had a few snow flurries in the wee hours of the morning. Can't say I am sad I missed it ;-).

Now that work has slowed down I am trying to get in the kitchen a lot more and whip up some new treats to share on the blog. This recipe came to me while I was working on the computer and all of a sudden it hit me and I had to make this recipe right that second! It turned out so perfect, too. It is light, but chewy and sweet from the baked apples. The melted sugar forms an amazing syrup that melts all through the tart. My favorite part is getting a bite of the creamy cheesecake base that is softened and melted into an ultra decadent and creamy layer between the apples and the flaky tart.

This recipe was quick and simple to prepare and ready to eat just after you bake and let it come to room temperature. It is seriously so much more decadent and flavorful once it has come back up to room temperature. Try and wait an extra hour or two before digging in, it will be worth it!

Enjoy!

Apple Cheesecake Tart
serves 4
print the recipe here

For the filling: 
2 gala apples
3 T. Sugar
1 t cinnamon
2 T brown sugar
2 T lemon juice

1. Start by prepping the apples. First, peel and core them and cut into quarters. Take each quarter and slice thinly lengthwise. Place into a medium bowl.
2. Add the rest of the filling ingredients and stir to combine with the apples.
3. Set aside to use later.

For the remainder:
2 T butter, softened
5 T cream cheese, softened
pinch of salt
pinch of sugar
1 egg, beaten
1/2 T of sugar
1 sheet of puff pastry, thawed if frozen but kept cold
1/4 c. or less of all purpose flour.

4. Preheat the oven to 375 degrees.
5. Combine the softened butter and softened cream cheese in a small bowl and add the pinch of salt and pinch of sugar and set aside.
6. While the two mixtures are resting, prepare the puff pastry. Start by sprinkling a small amount of flour on a clean work surface, such as your counter. Gently unfold the pastry onto the floured surface. With a rolling pin gently roll to slightly stretch and close the seams on the pastry. Transfer the pastry to a piece of parchment paper.
8. Leaving a 1 inch border around the sides, prick the center of the pastry with a fork. This will allow the un-pricked border to rise, but keeping the center from puffing once we add the toppings.
9. Spread the cream cheese and butter mixture onto the pricked portion of the puff pastry. Spread into an even layer.
10. Next, layer the apples over the cream cheese mixture in a neat, even layer.
11. Brush the beaten egg over the edges of the pastry. This will allow the pastry to get a beautiful golden brown color. Sprinkle the whole tart with the remaining 1/2 T of sugar.
12. Transfer the parchment paper and tart onto a sheet pan (with sides in case the mixture leaks) and bake for 45-50 minutes in the preheated oven. The tart should become a rich golden brown and the apples should be soft and cooked through.
13. Once the tart is finished cooking, let it cool for an hour or so in a cool place. Eating this at room temperature is key to fully enjoying this Apple Cheesecake Tart!
14. Slice into four or six pieces and enjoy! Top with powdered sugar, whipped cream and/or ice cream if desired!