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Preheat the oven to 400 degrees.
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2
TO MAKE THE FILLING: Peel the apples and cut them in half.
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Remove the cores with a paring knife.
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Cutting from blossom end to stem end, slice each half into 1/4 inch thick slices.
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Combine the apple slices with the lemon juice, 1/4 cup of the sugar, and the cinnamon in a large mixing bowl.
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Stir to combine.
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Let the apples stand until the sugar is dissolved, about 15 minutes, stirring once or twice.
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8
Place a shaped large dough round on a baking sheet.
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Arrange the apples slices in 2 concentric circles on the large dough round or in one circle on the small rounds, overlapping the apple slices slightly.
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10
Brush the rim of the crust with the egg yolk.
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Sprinkle the apples with the remaining 2 tablespoons sugar.
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Bake until golden, 30 to 35 minutes.
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Serve warm or at room temperature with Vanilla Whipped Cream or ice cream on the side.
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14
Rustic Apple Tart is best served on the day it is made.
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TO MAKE THE CHEESE TART DOUGH: Line a baking sheet with parchment paper.
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Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor.
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Process until the dough just comes together.
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It will be sticky.
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Sprinkle the parchment paper with flour.
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Turn the dough out onto the sheet and, with floured hands, press the dough into a rough 10-inch circle or four 5-inch circles.
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Roll about 1/2 inch of the edge of the circle inward to create a lip to catch the juices.
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22
Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
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23
Shaped Rich Cream Cheese Tart Dough, wrapped in plastic, may be frozen for up to 2 months and used directly from the freezer.
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24
TO MAKE VANILLA WIHPPED CREAM: Combine the cream, sugar, and vanilla in a large mixing bowl.
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With an electric mixer fitted with a whisk attachment, whip on high speed until the cream just holds stiff peaks.
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Do not over whip.
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Use immediately, or refrigerate it, wrapped in plastic wrap, for up to 6 hours.
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Whisk it again for a couple of seconds before using.
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29
NOTE: If you are having eight or fewer people for Thanksgiving, double this recipe and make eight individual tarts.
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30
The dough can be made and shaped weeks ahead of time, and the rest of the prep is minimal, leaving lots of time to prepare the rest of the meal.
