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1
Preheat the oven to 375.
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2
On a lightly floured surface, roll out the Cream Cheese Pastry to a round about 1/8 inch thick.
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3
Fit the pastry into a 12-inch fluted tart pan with a removable bottom.
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4
Use a rolling pin to trim off any overhang.
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5
Prick the bottom of the pastry several times with a fork.
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6
Line the shell with foil and fill with pie weights or dried beans.
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7
Bake for 25 minutes, or until lightly colored around the edge.
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8
Remove the foil and weights.
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9
Bake the shell for about 7 minutes longer, or until it is dry and golden.
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10
Let cool slightly, then brush with the egg yolk.
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11
Meanwhile, cut 4 of the apples into 3/4-inch dice.
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12
Melt the butter in a large, deep skillet.
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13
Stir in the vanilla bean and brown sugar.
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14
Add the diced apples and cook over high heat, stirring frequently, until the sugar melts, about 2 minutes.
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15
Carefully add the rum and continue to cook until the apples are just tender and the rum is almost evaporated, about 6 minutes.
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16
Stir in the banana and dried cranberries; remove the vanilla bean.
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17
Pour the filling into the cooled tart shell and spread in an even layer.
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18
Set the 8 remaining apple halves, rounded side up, on a work surface and thinly slice them, keeping the halves intact.
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19
Starting at the edge of the tart, arrange the apples over the filling in overlapping concentric circles.
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20
Sprinkle with the granulated sugar.
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21
Bake the tart for 1 hour and 10 minutes, or until the apples are golden and tender.
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22
Remove from the oven and brush the top of the tart with the apricot preserves.
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23
Let cool on a rack.
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24
Unmold the tart and serve with dollops of whipped cream or vanilla ice cream.
