Time
30 minutes to assemble 45 minutes to bake Total Time: 75 minutes
This tart is wonderful at room temperature, but in the summer we like to chill it.
INGREDIENTS
1 - 9" deep dish pie shell, frozen or homemade 1-7 oz box Odense Almond Paste8 oz cream cheese, room temperature 1/4 cup sugar 1 large egg 1/2 teaspoon grated lemon rind Pinch salt 2 tart apples, peeled, cored and cut into 1/4" slices 1/4 cup brown sugar 1/2 teaspoon cinnamon 3 tablespoons apricot jam
TOOLS & EQUIPMENT
9" or 10" tart pan with removable bottom Wax paper Electric mixer
DIRECTIONS
Preheat oven to 375° F.
Line tart pan with the slightly thawed pie shell, carefully pressing into the corners and up sides of pan.
Between two sheets of wax paper roll the Almond Paste into a 10" - 12" circle.
Lay the Almond Paste circle over the pie shell and gently press into it. Remove any excess pie shell or Almond Paste from edge of tart pan, making it smooth.
With mixer, beat together the cream cheese, sugar, egg, lemon rind and salt until light and fluffy.
Spoon evenly into the tart pan.
In a bowl, toss together the sliced apples, brown sugar, and cinnamon. Layer the slices over the cream cheese mixture
Sprinkle sliced almonds over top
Bake for 40 - 45 minutes or until the cream cheese is set and slightly bubbly. Set pan on wire rack.
In a small saucepan, melt apricot jam with one tablespoon of water. Brush onto the top of the tart for a shiny beautiful glaze. Unmold when cool.
