This Apple tart is a delightful dessert made with crisp apples arranged on a bed of vanilla cream cheese layer.
In a bowl of a food processor, add flour, salt, baking powder and sugar. Pulse the mixture together a few times to combine. Add in the cubed butter and pulse the mixture until it looks like a coarse meal and no bits of butter are visible.
Add the egg, egg yolk, and water and pulse until the mixture forms into a ball in the center of the bowl. Turn the dough over on a floured surface, gathering any loose dough from the blade and the bowl as well. Shape the dough into a 1/2 inch thick disk. Wrap it in plastic and chill for 4 hours up to overnight in the fridge.
After chilling, allow the dough to rest at room temperature for about 5 minutes. Lightly massage the dough with your hands just to make it a bit malleable. Place the dough in the center of an 11-inch tart pan with removable bottom. Press the dough gently to flatten it, and continue pressing the dough along the entire surface of the pan then up to the sides. If the dough tears, simply patch it with scraps of dough and pat a little amount of flour to the area.
Cut the excess dough along the edges or roll a rolling pin across the pan edges to trim the excess. Refrigerate the tart shell while you prepare the filling and topping.
Preheat oven to 375 F. Peel, core and slice the apples thinly ( about 1/4 inch thick). Toss it with sugar and cinnamon ( if using), in a large bowl.
Beat together cream cheese, eggs, cream, vanilla and sugar until smooth. Some bits of cream cheese may be present.
Arrange the apple slices in concentric circles in the tart shell. Pour the cream filling over the apples distributing it evenly. Bake the tart at 375 F for 30-35 minutes, or until the top is golden. Chill the apple tart completely before cutting and serving.
Crust recipe from Good Dinner Mom