Apple Cinnamon Pecan Cream Tart

Apple Cinnamon Pecan Cream Tart

2 Homemade Pie Crusts*
3 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.

 

*Homemade Pie Crust:
1 and 1/4 cups all-purpose flour 
3/4 tsp. salt
3 Tbs. unsalted butter, chilled and cubed (the butter needs to be ICE cold)
1/3  cup vegetable shortening, chilled
1/4 cup ice-cold water

 

Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal or pea-sized bits.

Measure 1/2 cup of water in a cup. Add ice. 

From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tbs. at a time, and stir with a rubber spatula or wooden spoon after each added Tbs. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.

Transfer the pie dough to a floured work surface. 

The dough should come together easily and should not feel overly sticky. 

Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. 

Form it into a ball.  

Flatten into a 1-inch thick disc using your hands.

Wrap tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with the rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll into a standard 9″ pie crust size** (which means, slightly larger in order to push the dough up the sides and cover all surfaces).

 

Lay the crust neatly on a glass pie plate.