Apple-Cheesecake Tart with Salted Caramel Glaze

November 11, 2024

45

medium

8

Prepare the Crust:

  • In a stand mixer or using a handheld electric whisk, cream together the butter, sugar, and vanilla until light and fluffy.
  • Gently mix in the flour and almonds by hand until combined.
  • Press the resulting crumbs into a 25cm loose-bottomed tart tin (or several smaller ones if making individual servings).

Make the Custard:

  • In a stand mixer or using a handheld electric whisk, beat together the cream cheese and sugar until smooth.
  • Add the egg and vanilla, and mix until fully incorporated.
  • Pour the custard mixture into the prepared, uncooked crust.

Prepare the Apples:

  • Slice the apples as thinly as possible (a mandoline works great for this). Toss the slices gently in sugar, cinnamon, and lemon juice. Let them soften for about 10 minutes.
  • Arrange the apple slices on top of the custard in a decorative pattern. Start by layering overlapping slices around the edge, then form a “rose” shape by spiraling the apple slices inwards, standing them slightly on their edge. Use the smallest and thinnest pieces for the center, as they’ll need to bend the most.

Bake the Tart:

  • Cover the tart with tin foil and bake in a preheated oven at 190°C (375°F) for 30 minutes to help soften the apples.
  • Remove the foil and continue baking for another 15–25 minutes, until the custard is puffed and the edges of the apples are lightly browned.

Prepare the Glaze:

  • While the tart is finishing baking, make the caramel glaze. In a small saucepan over medium-high heat, melt the sugar and cook until it turns rich and golden.
  • Add the butter and salt, stirring to combine.
  • Gradually add the cream, continuing to cook and stir until the mixture becomes smooth and unified into a caramel.

Finish the Tart:

  • When the tart is nearly done, remove it from the oven and brush the warm caramel glaze over the apples and custard.
  • Return the tart to the oven for a few more minutes until the glaze is gently bubbling.
  • Let the tart cool to room temperature before serving.

Storage:

    • Store the tart in the baking tin, wrapped well. It can be kept in the fridge for several days.
Reviews

Ingredients:

Adjust Servings
1teaspoon butter
2tablespoons double cream
1large egg lightly beaten
1cup flour
2 granny smith apples chopped
50g ground almonds
0.5teaspoon ground cinnamon
8 juice of lemon
225g full-fat cream cheese plain, softened
50g sugar raw
1pinch sea salt good
0.5cup sugar
0.5teaspoon vanilla extract

Directions

1.
Prepare the Crust
1. In a stand mixer or using a handheld electric whisk, cream together the butter, sugar, and vanilla until light and fluffy. | 2. Gently mix in the flour and almonds by hand until combined. | 3. Press the resulting crumbs into a 25cm loose-bottomed tart tin (or several smaller ones if making individual servings).
Mark as complete
2.
Make the Custard
1. In a stand mixer or using a handheld electric whisk, beat together the cream cheese and sugar until smooth. | 2. Add the egg and vanilla, and mix until fully incorporated. | 3. Pour the custard mixture into the prepared, uncooked crust.
Mark as complete
3.
Prepare the Apples
1. Slice the apples as thinly as possible (a mandoline works great for this). Toss the slices gently in sugar, cinnamon, and lemon juice. Let them soften for about 10 minutes. | 2. Arrange the apple slices on top of the custard in a decorative pattern. Start by layering overlapping slices around the edge, then form a "rose" shape by spiraling the apple slices inwards, standing them slightly on their edge. Use the smallest and thinnest pieces for the center, as they’ll need to bend the most.
Mark as complete
4.
Bake the Tart
1. Cover the tart with tin foil and bake in a preheated oven at 190°C (375°F) for 30 minutes to help soften the apples. | 2. Remove the foil and continue baking for another 15–25 minutes, until the custard is puffed and the edges of the apples are lightly browned.
Mark as complete
5.
Prepare the Glaze
1. While the tart is finishing baking, make the caramel glaze. In a small saucepan over medium-high heat, melt the sugar and cook until it turns rich and golden. | 2. Add the butter and salt, stirring to combine. | 3. Gradually add the cream, continuing to cook and stir until the mixture becomes smooth and unified into a caramel.
Mark as complete
6.
Finish the Tart
1. When the tart is nearly done, remove it from the oven and brush the warm caramel glaze over the apples and custard. | 2. Return the tart to the oven for a few more minutes until the glaze is gently bubbling. | 3. Let the tart cool to room temperature before serving.
Mark as complete
7.
Storage
Store the tart in the baking tin, wrapped well. It can be kept in the fridge for several days.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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