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1
Preheat the oven to 370F.
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2
Butter the bottom and sides of a 9-inch tart pan with a removable bottom and set aside.
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3
In a standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed, about 3 minutes.
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4
Add the vanilla.
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5
Add the flours to the butter mixture, and mix on low speed until combined.
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6
Transfer the mixture to the prepared tart pan and press in evenly over the bottom and sides.
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7
Make the custard filling: In a standing mixer fitted with the whisk attachment, mix the cream cheese and sugar on medium speed until smooth, 3 to 5 minutes.
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8
Add the egg and vanilla, and mix until smooth, scraping down the sides of the bowl.
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9
Pour the filling into the tart shell.
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10
Make the apple topping: Peel, core, and finely slice the apples.
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11
(I like to slice the apples by hand, but Matthews grandma admitted to using a mandoline.)
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12
Toss in a bowl with the sugar and cinnamon.
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13
Arrange the apple slices in a single overlapping layer around the outer edge of the tart.
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14
Then make an apple rose center by arranging slices, on their edges, in the custard, overlapping, in a circle until completely filled in.
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15
Bake the tart for 45 to 55 minutes, or until the filling has puffed up and the apples edges have browned.
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16
Let cool.
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17
Melt the marmalade with the brandy in a saucepan over medium heat, stirring until smooth.
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18
Strain the mixture into a small bowl, and apply it to the apples with a pastry brush.
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19
Store the tart, well wrapped, in the refrigerator.
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20
Allow it to come to room temperature for serving.
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21
To serve, carefully remove the sides of the tart pan and place the tart on an elegant serving plate.
