Remember that amazing Flaky Apple Pecan Tart from a few weeks ago?

Oh, and remember those gorgeous Apple Rosettes from a few months ago?

Well, both have been requested as “gifts” a few times over since posting the recipes.

Oh, and both were originally gifts as well.

This warms my heart… (gifting and food requests)


…as does the opportunity to gift a mélange-metamorphosis of the two treats as a housewarming gift.

This creamy, spicy, crunchy, and sweetly supreme tart is not only housewarming, but I dare to say the recipe is heartwarming too ~ definitely for me!

Apple Cinnamon Pecan Cream Tart

2 homemade pie crusts (follow this recipe and double)
medium apples, cored and very thinly sliced

2 tsp. lemon juice
6 oz cream cheese

2/3 cup raw sugar, divided
1 large egg
1 tsp. vanilla extract
1/2 cup chopped pecans
1 Tbs. ground cinnamon
pinch of sea salt

2 Tbs. butter, melted and divided

Preheat oven to 375 degrees.
Roll out the two prepared pie crusts on a floured surface. 
Line the bottom of one tart pan with parchment paper.
Press one crust into the bottom of the pan, compressing in the rippled sides.
Brush the bottom of the crust with 1 Tbs. butter.

Combine the paper thin slices of apple and lemon juice, along with about 1/3 cup water in a microwave safe bowl. Cook, on high, for about 2 minutes, or until the apples are soft. Drain and set aside.

Combine the cream cheese, egg, vanilla, and 1/2 the sugar in a medium bowl. Whip together until smooth.

In a separate bowl, combine the pecans, cinnamon, salt, and remaining sugar and gently stir until well combined.

Dust the butter brushed crust with 1/3 the pecan-cinnamon-sugar mix.

Top that with the cream cheese layer.

Finally, brush the second rolled out crust with the remaining butter. Sprinkle with the second 1/3 of the pecan-cinnamon-sugar mix.
Slice the crust into 4-8 long ribbons, about 1 1/2″ wide.
Line the top third of each ribbon with the thinly sliced apple half-moons – “bump” side up. Roll each ribbon into a rosette.
Top the cream cheese layer with the 4-8 rosettes, and finish with the remaining apple slices, forming your own creative and beautiful design.
Sprinkle with the last bit of the pecan-cinnamon-sugar mix.

Bake for about 30 minutes, until the apple edges begin to brown and the crust is golden.

Allow to cool thoroughly before slicing and serving.

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