Apple cream cheese Tart

Ingredients:
All purpose flour or maida- 130 gms or 1 cup,
Icing sugar- 35 gms or 1/3 cup ( sifted),
Cold butter - 113 gms or 1/2 cup( cut into small cubes ),

Filling:
Cream cheese- 8 ounce or 227 gms( room temperature ),
Powdered white sugar - 50 gms or 1/4 cup,
Egg -1 ,
Vanilla  essence- 1/2 tsp,

Topping:
Powdered white sugar- 50 gms or 1/4 cup,
Ground cinnamon- 1/2 tsp,
Green apples - 4 large or 5 medium size, peeled,cored and cut into 1/4 inch slices,
Sliced almonds- 1/2 cup or 50 gms.

Pre heat oven to 450 F or 230 C
Crust:
In the bowl of your mixer place the flour and sugar

Run the mixer for few seconds.( If you have a food processor use that or use mixer or it can be done by hand)

Add the cold butter and run the blade till the dough begins to come together (crumbly) or the butter is slightly soft.

Remove the mixer and mix the dough with your hand so that all the butter is mixed in the dough.

Grease a 9 inch springform pan or a 9 inch pan with butter.
Transfer the dough into the bottom of the springform pan.

Using your finger tip press the dough one inch up sides of the pan.

Rest of the dough,evenly fill the bottom  of the pan.
Cover with a cling film or plastic wrap and put it in the fridge,while we make the filling.

Filling:
Put cream cheese in a mixie bowl and run for few seconds to make the cream cheese smooth.

Add the sugar and mix well.

Add the egg and vanilla essence and process until smooth.

Remove the crust from the fridge and pour in the cream cheese filling.

Return the pan to the fridge while we prepare the topping.

Topping:
Put the sliced apples in a large  bowl.
 Sprinkle sugar and cinnamon powder on the sliced apples.

Take out the pan from the fridge and spoon the apples over the cream cheese layer and sprinkle with almonds.

 

Place the springform pan on a large baking tray to catch any dripping.

Bake at 450F or 230 C For 10 minutes.
Reduce heat 400 C or 205 C and bake for another 25 to 30 minutes or until the crust is brown,and apples are tender when pierced with a sharp knife and the filling is almost set.
Remove from oven and place on wire rack for 15 minutes.

Run the knife around the edges of the crust so that the crust does not break when the pan is removed.
Unlock the springform and remove the tart to cool on wire rack.

Serve at room temperature.

Left overs can covered with plastic wrap and refrigerated for few days.
Serves 8 to 10 people.