Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place rack
in center of oven. Butter, or spray with a non stick spray, a 9 inch (23 cm) spring form pan.
In the bowl of your food processor, place the flour, salt, and sugar and pulse to
blend together. Add the butter and pulse until dough just begins to come together. Pat the dough onto the bottom and
about one inch (2.5 cm) up the sides of the pan.
Cover with plastic wrap and place in refrigerator while you make the filling.
Filling: In a food processor process the cream cheese until smooth. Add the sugar and
mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to
refrigerator while you prepare the topping.
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the
sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle
with almonds. Place the spring form pan on a larger baking sheet to catch
Bake at 450 degrees F
(230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C)
and bake for another 25 to 30 minutes or until the
crust is brown, the apples are
tender when pierced
with a sharp knife, and the filling is almost set. Remove from oven and place on wire
rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.
Serves about 8-10 people.