Easy Apple Cream Cheese Tart
This stunning Apple Cream Cheese Tart proudly touts a Pillsbury™ buttery, flaky pastry crust filled with a tempting, delectable layer of luscious cream cheese filling. Then it's topped with a layer of thinly sliced cinnamon sugary Granny Smith apples and is baked to a lovely golden brown. But wait...Then it's drizzled with a simple old-fashioned glaze. OH MY! Heart be still!
Servings: 15 Servings
Calories:
Ingredients
Pastry Tart:
- 1 package Pillsbury™ Crescent Dough Sheet
Cream Cheese Layer:
- 2 8 oz. cream cheese, at room temperature
- ½ cup granulated sugar
- 2 large eggs lightly beaten
- 1 teaspoon almond or vanilla extract
Sliced Apple Mixture:
- 4-6 Granny Smith apples peeled, cored and thinly sliced
- 4 tablespoons granulated sugar
- 4 teaspoons ground cinnamon
Old Fashioned Glaze:
- 1 cup confectioners' sugar
- 2 tablespoons milk or heavy cream
Instructions
Preheat oven to 400F.
Pastry Tart:
- Line a 9x13 pan with with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit and press the prepared crescent dough sheet onto bottom and 1-inch up sides of the pan.
Cream Cheese Layer:
- Using a mixer, beat cream cheese until smooth. Add ½ cup sugar and continue beating until combined. Add eggs and beat on low speed just until blended, then pour into crust.
Sliced Apple Mixture:
- Place very thinly sliced apples in a large bowl or ziplock bag. Sprinkle with 4 tablespoons of sugar and 4 teaspoons cinnamon and toss to coat apples. Arrange apples over cream cheese mixture in overlapping pattern. Bake 5 minutes in the preheated 400F oven.
- After 5 minutes, reduce oven setting to 350F. Do not take out the tart out of the oven while reducing oven temperature. Bake 30-35 minutes longer until apples are tender, crust is deep golden brown and filling is set.
- Take out tart out of the oven and cool on a wire rack.
Old Fashioned Glaze:
- While the tart is cooling, prepare the glaze by mixing confectioners' sugar and milk until smooth.
- Lift up the parchment paper ends and lift the tart from the pan onto a serving platter.
- Drizzle with glaze. Cut into 15 servings and serve immediately.
- Refrigerate leftovers covered for up two days.
Notes
Make sure the apples are sliced thinly or they will not bake through.