Description
This Easy French Apple Tart features a buttery crust filled with a smooth cream cheese layer, topped with tender cinnamon-coated apples and a crunchy almond flour crumb topping. Perfectly baked to golden perfection, this tart yields a delightful balance of creamy, sweet, and nutty flavors, making it an ideal dessert for gatherings or a cozy treat at home.
Ingredients
Crust
- 1 refrigerated pie crust (10-inch, such as Pillsbury)
Crumb Topping
- 8 tablespoons salted butter
- ½ cup all-purpose flour
- ¾ cup almond flour
- ¾ cup sugar
Cream Cheese Layer
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
Apple Filling
- 3 medium apples, peeled and thinly sliced
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F (175°C) and place a foil-lined sheet pan on the lowest rack. Spray a 10-inch tart pan with cooking spray. Line the pan with the refrigerated pie crust, pressing it into the bottom and sides evenly. Trim any excess dough from the edges. Refrigerate the crust while preparing other components.
- Make Crumb Topping: Melt the butter in a microwave-safe bowl on high for 1 minute until fully melted. Stir in the all-purpose flour, almond flour, and sugar. Mix until large, wet crumbs form. If mixture is too wet, add an additional tablespoon of flour and stir to achieve wet crumb consistency. Set aside.
- Prepare Cream Cheese Layer: In a medium bowl, whisk together the softened cream cheese and ¼ cup sugar until smooth and creamy. Add the egg and vanilla extract, whisking until fully combined and smooth. Set aside.
- Prepare Apples: In a separate bowl, combine the ground cinnamon and ¼ cup sugar. Add the peeled and thinly sliced apples and toss well to evenly coat all slices with the cinnamon sugar mixture.
- Assemble Tart: Remove the chilled crust-lined tart pan from the refrigerator. Pour the cream cheese filling into the crust, smoothing it with a spoon to create an even layer covering the bottom. Arrange the cinnamon-coated apple slices evenly over the cream cheese layer. Generously sprinkle the crumb topping over the apples, mounding slightly in the center to cover completely.
- Bake: Place the filled tart pan onto the preheated sheet pan on the bottom rack of the oven. Bake for 28 to 35 minutes until the crumb topping turns a light golden brown and the tart is bubbly and set.
- Cool and Serve: Remove the tart from the oven and allow it to cool on a wire rack for about 15 minutes. Carefully remove the outer ring of the tart pan. Serve warm or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream.
Notes
- For best results, use firm apples like Granny Smith, Honeycrisp, or Braeburn for the filling.
- If crumb topping seems too wet, add extra flour one tablespoon at a time until crumbly but moist.
- Ensure cream cheese is softened to room temperature for smoothest filling.
- Allow tart to cool slightly before removing pan ring to prevent breaking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
