4 oz butter
4 oz cream cheese
½ c flour
pinch of salt
4 apples, Golden Delicious or Granny Smith, peeled, cored, and cut into quarters
1 quart apple cider
1 cinnamon stick
1 egg
Preheat oven to 400º F. Cut cold butter
into small pieces and mix with paddle attachment
on mixer for 30 seconds. Add cream cheese, mix
another 30 seconds until well-mixed. Add flour
and salt. Mix slowly until dough forms. Do not
over-mix.
Dust your cutting board with flour. Roll dough
into an 1/8-inch thick 10-inch circle (just like
a pie shell). Place dough on parchment-lined
sheet tray, put in freezer.
Simmer 8 apple quarters, the cinnamon stick,
and apple cider in a saucepan until apples are
soft. Strain cider, reserve liquid and cinnamon
stick. Purée apples, cool. Simmer reserved
apple cider and cinnamon stick until thick like
pancake syrup. Leave on warm stove.
Slice remaining apple quarters into 1/16-inch
thick slices, like crescent moons.
Spread 2 – 3 tablespoons apple purée
on all but the edge of dough (like a pizza).
Shingle slices of apple in the center until you
have a complete inner circle of apples (4-inch
circle). Shingle slices of apple to fill the
rest of the outside circle of the tart, being
careful to leave a 1/4-inch blank edge.
Egg-wash the tart (1 egg and a pinch of cinnamon,
whisked together with a fork). Brush the entire
tart, especially the blank edge of tart dough
to achieve a golden color. Bake at 400º F
for 20 – 30 minutes until golden brown
(make sure the bottom of the tart is golden too).
Cool tart for 5 minutes; glaze with cider glaze.
Serve with your favorite vanilla ice cream.
Chef’s Note: Instead of making the apple
purée, you can simply buy your favorite
apple butter. If you do, use only 2 cups of cider
for the glaze.
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