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Easy Apple Cream Cheese Tart
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3.8 from 5 votes

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!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: apple, cream cheese, crescent roll dough, glaze, tart
Servings: 15 Servings
Calories:
Author: Kim Lange

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.