John Myers
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Glazed Cream Cheese – Apple – Tart
The perfect glazed cream cheese – apple – tart recipe with a picture and simple step-by-step instructions.
For the dough
- 250 g Flour
- 75 g Sugar
- 1 tbsp Vanilla sugar
- 1 tsp Baking powder
- 1 Egg
- 125 g Butter
For covering
- 400 g Cream cheese with yogurt
- 125 g Cream
- 2 Eggs
- 50 g Sugar
- 0,5 Pä Custard powder
- Grated zest and juice of half a lemon
- 40 ml Calvados
aside from that
- 8 Apples
- 50 g Sugar
- 0,5 tsp Cinammon
- 2 tbsp Apple jelly
- 2 tbsp Chopped pistachios
- Knead the ingredients for the dough together first on a low, then on a high level until you get crumble. Press 2/3 of the crumble into a greased springform pan and prebake for about 12 minutes at 180 degrees (pre-heated). Let cool down a little.
- In the meantime, peel and quarter the apples and cut out the core. Bring to the boil in approx. 1/4 l water (with sugar and cinnamon) and simmer gently for about 3 minutes (should remain firm to the bite). Drain on a sieve.
- Shape the rest of the dough into a roll and press it into the springform pan. Mix the cream cheese with the ingredients for the topping vigorously. Spread the apples on the dough, spread the cream cheese mixture over it. Bake in the oven for another 45 minutes.
- Place on a kitchen rack to cool down. Warm the jelly slightly with a tablespoon of water and spread it on the cake while it is still warm. Loosen the springform rim and sprinkle the edge of the cake with the pistachios. Let cool down well.
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