Apple-Cheesecake Tart With Salted Caramel Glaze Recipe

Name: Apple-Cheesecake Tart With Salted Caramel Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter softened; 1 cup raw sugar; 1 teaspoon vanilla extract; 1 5/8 cups plain flour; 7 1/4 tablespoons ground almonds; 1 cup full fat cream cheese plain, softened; 6 2/3 tablespoons raw sugar; 1 large egg lightly beaten; 1 teaspoon vanilla extract; 4 granny smith apples; 6 2/3 tablespoons raw sugar; 1/2 teaspoon ground cinnamon; 1/2 lemon a medium; 4 tablespoons sugar; 2 1/8 tablespoons butter; 1 sea salt good pinch; 2 tablespoons double cream

Servings: persons

1/2 cup butter softened
1 cup raw sugar
1 teaspoon vanilla extract
1 5/8 cups plain flour
7 1/4 tablespoons ground almonds
1 cup full fat cream cheese plain, softened
6 2/3 tablespoons raw sugar
1 large egg lightly beaten
1 teaspoon vanilla extract
4 granny smith apples
6 2/3 tablespoons raw sugar
1/2 teaspoon ground cinnamon
1/2 lemon a medium
4 tablespoons sugar
2 1/8 tablespoons butter
1 sea salt good pinch
2 tablespoons double cream

1
Crust: Using a stand mixer or handheld electric whisk, cream the butter, sugar and vanilla together until lightened. By hand, gently mix in the flour and almonds. Press the resulting crumbs into a 25cm loose-bottomed tin (or several smaller ones if you have decided to make individual servings).
2
Custard: Using a stand mixer or handheld electric whisk, cream together the cream cheese and sugar. Add the egg and vanilla and mix to completely combine. Pour into the prepared (uncooked) crust.
3
Apples: Slice the apples as thinly as possible - a mandoline is good for this. Toss gently in the sugar, cinnamon and lemon. Leave to soften for 10 minutes or so. Arrange in a layer on top of the custard. Start by laying overlapping apple slices all the way round the edge. Next create the 'rose' - arrange the slices in a spiral, standing the apple slices a little on their edge, until the centre hole is completely filled in. Save the smallest, thinnest pieces for the very centre as they will have to bend the most. Cover the tart with tin foil and bake in a preheated oven set at 190c for 30 minutes (this step helps soften the apples). Remove the foil and bake for 15-25 minutes longer, until the custard is puffed and the apple edges are lightly browned.
4
Glaze: When you take the tin foil off the apple tart, start making the glaze. Melt the sugar in a small saucepan over medium-high heat and cook until rich and golden. Add the butter and salt and stir to combine. Add the cream and continue to cook, stirring constantly, until the ingredients have formed a smooth, unified caramel. When the tart looks nearly ready, remove it from the oven and brush with the glaze. Return to the oven and cook for a further few minutes until the glaze is gently bubbling. Cool to room temperature. Can be kept in the fridge for several days - store in the baking tin and wrap well.

1368

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup butter softened, 1 cup raw sugar, 1 teaspoon vanilla extract, 1 5/8 cups plain flour, and more.

Yes, Apple-Cheesecake Tart With Salted Caramel Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple-Cheesecake Tart With Salted Caramel Glaze

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