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any baking book and you will probably find at least one recipe for
an apple tart. The variations are endless for there
are so many choices for crusts, fillings, and even apples. I
do, however, have a special fondness for this recipe as it was the first apple tart I
made. It starts with a shortbread crust which has a wonderful flavor and it is
also very easy to make.
The ingredients are simply placed in your food
processor, which makes short work of the mixing task, and the added
bonus is that this dough does not need to be chilled and there is no
rolling. All you have to do is press it into a springform pan
and then its on to making the cream cheese filling. Again, the filling is made in the food processor and while it does
have a softer consistency, its flavor will remind you of cheesecake.
Once it is poured over the uncooked shortbread crust, sliced
cinnamon-sugared apples are mounded on top. I like to
use Granny Smith apples for this dessert because of their tart
flavor and crisp texture. And besides, it is one apple that
can be found year round in grocery stores. However,
if you are lucky enough to live close to an apple orchard or farmer's
market, be sure to try using other tart crisp apples. Some of
my personal favorites are Mutsu Golden, Rome, Stayman Winesap,
Jonagold or Jonathan. You can also try
mixing two or three varieties of apples for a more complex flavor. This is one
dessert that I recommend eating shortly after it is baked; when the
crust is at its best, beautifully crisp and crumbly, the filling is
soft and creamy, and the apples are juicy and flavorful. However, if
there are any leftovers they can be covered and refrigerated for
another day.
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