One part fruit tart, one part cheesecake, this rich and creamy Thanksgiving dessert is entirely delicious.
We use a cheesecake-like cream cheese base to fill a simple sweet tart crust. Then we top that with a sauce made from sauteed apples and golden raisins sweetened with brown sugar. The result is rich, but lighter than a traditional full-on cheesecake. It's the perfect end to Thanksgiving.
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HARVEST APPLE CHEESE TART
Start to finish: 1 hour
Servings: 8
For the crust:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut up
2 tablespoons cold water
For the filling:
Two 8-ounce packages cream cheese, softened
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cider vinegar
1/2 cup powdered sugar
For the topping:
2 Granny Smith or Golden Delicious apples, peeled, cored and sliced
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon cider vinegar
1/4 cup golden raisins
2 tablespoons cornstarch
2 tablespoons water
1/2 cup toasted walnuts, optional
Heat the oven to 375 F. Coat a 9-inch removable-bottom tart pan with baking spray.
To make the crust, in a food processor, pulse together the flour, sugar and salt. Add the butter, then pulse together, adding cold water, as needed, until a meal forms that sticks together easily when you squeeze it.
Press the mixture into the prepared tart pan, making sure to press the dough up the sides. Prick the bottom of the crust with a fork. Bake for 15 to 20 minutes, or until the edges just start to turn golden and the center is slightly firm to the touch. Cool on a wire rack.
While the crust cools, prepare the filling. In the bowl of an electric mixer, beat together the cream cheese, cinnamon, vanilla, nutmeg, vinegar and powdered sugar until smooth. Spoon the mixture into the cooled tart shell and smooth the top. Refrigerate while making the topping.
To make the topping, in a medium skillet over medium-high heat, combine the apple slices, brown sugar, salt, cinnamon, vinegar and raisins. Cook until the apples are tender, about 5 minutes. In a small bowl, stir together the cornstarch and water. Add this mixture to the skillet, stirring constantly until the mixture is thickened, about 2 minutes. Remove from the heat and allow to cool slightly. Spoon the apples over the top of the tart. Sprinkle with walnuts, if using.
Nutrition information per serving (values are rounded to the nearest whole number): 570 calories; 280 calories from fat (49 percent of total calories); 32 g fat (20 g saturated; 0 g trans fats); 95 mg cholesterol; 68 g carbohydrate; 7 g protein; 3 g fiber; 360 mg sodium.