Ask anyone who knows me and they will tell you that I am a BIG sucker for apple tarts. Indeed, I like all sorts of apple desserts- apple turnover, tarte tartin, apple strudel, etc etc… As much as I like these aromatic pastries filled with the unmistakable scent of cinnamon, I seldom make them on my own because I hate peeling apples!!! So you can probably imagine my excitement when I stumbled upon this no-peel apple tart recipe. ♥
Happy baking everyone!
- 250g plain flour, plus extra for dusting
- 70g icing sugar
- 125g unsalted butter, cubed
- 1 egg yolk
- Beans for baking
- 4 ounces cream cheese, at room temperature
- 1/2 cup granulated white sugar
- 2 large eggs, at room temperature
- 2/3 cup cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon
- 3 apples (cut into 8 -12 slices each)
- 4 tablespoon brown sugar
- 2 tablespoon unsalted butter
- 2 teaspoon cinnamon
- 1 tablespoon lemon juice
- Preheat oven to 160C fan.
- To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly.
- Mix in the egg yolks, roll into a ball. If the pastry is still too dry, add 1-2 tbsp water until it comes together.
- Place the pastry in your tart pan and, using your fingertips; evenly press the pastry onto the bottom and up the sides of your pan. Gently pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.)
- When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 – 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
- Beat cream cheese using a hand mixer until smooth. Add sugar gradually until incorporated. Add eggs (one at a time) until thoroughly combined.
- Add the remaining ingredients and beat until well blended and smooth.
- Carefully pour the filling into the pre-baked tart shell and then bake the tart for about 30 – 35 minutes or until the filling is set. Transfer tart to wire rack to cool and start making the topping.
- Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 2 tablespoon brown sugar. Sauté the apples, frequently stirring, for 6 to 8 minutes until they just begin to turn tender. (Be careful not to overcook at this stage as the apples may become puree!)
- Sprinkle the apples with the remaining sugar and add cinnamon. Toss the mixture gently and cook over medium heat for an additional 1-2 minutes until the sugar begins to caramelize, and the apples are crisp-tender.
- Arrange the apple slices in an overlapping spiral pattern. Pour the remaining caramel sauce on top of the apples.
- Chill in the refrigerator for 1 hour before serving!