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Monday, December 3, 2012

Apple Cheesecake Tart

 I am a little sunburnt but I taste great!
This recipe has the best of both worlds :  a tart and a cheesecake rolled into one. The original recipe from  joyofbaking was for a 9 inch springform pan. That presented a problem because my Daiso tray was 7 inches.  Girlgirl who was determined to see this item at tea time  scaled down everything by a ratio of 7/9.  After all the difficult  math, I simply could not say no.

But as usual, greed got over me and I added one apple too many, ignoring her calculations.  The end result was a apple tart that was too much for its shell.

Follow the recipe below for a 7 inch tray with a modified amount for apple filling.

Verdict :  Flaky light crust, creamy filling and tart , crunchy apples - what's not to like? . If I were to do it again, I will replace the raisins with chopped walnuts for a contrast in texture.

Math time with a half-baked calculator
Original recipe : here.

Makes a 7 inch apple cheesecake tart.

Ingredients :
Crust :
100g plain flour
Pinch of fine salt
28g icing sugar
88g cold butter,unsalted,cubed
1/2 tsp cold milk

Filling :
177g cream cheese, room temperature
39g fine sugar
1 small egg
1/2  tsp vanilla extract

Topping :
2 cups granny smith, peeled, cored and cubed
39g brown sugar
Pinch of ground cinnamon
1 handful of raisins ( replace with walnuts for contrasting texture )

Generously grease and dust the baking tray.
Preheat the oven to 230C.
To make the crust, in a food processor, process the flour, salt, icing sugar and butter until crumbly.
Finally add the milk and process for not more than 2 seconds.
Remove the pastry and press the dough evenly  onto prepared tray, filling the sides as well.
Freeze the dough until ready for use.

To make the filling, process cream cheese, sugar, egg and vanilla extract.
Set aside ,chilled.

To make the topping, toss to coat cubed apples with sugar, cinnamon, raisins.

Assembly :
Pour cheese filling onto uncooked shell until 1/2 full.
Spread the apple over the filling.
Bake the tart at 230C for 10 minutes.
Lower the temperature and bake again, at 200C for 17 minutes  or until the filling is set.
( I baked the pie  for an additional 30 minutes at 160C to set the filling )

Serve warm if you enjoy the fragrance of cinnamon from your tart.

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