Free-Form Harvest Apple Tart

photo by:kraft

It must be the crisp air of the orchard that makes us want to mold a rustic, fresh fruit tart by hand. This one sports lemony cream cheese along with crisp apples.

time

prep:

20 min

total:

1 hr 55 min

servings

total:

8 servings

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What You Need

1-1/2

cups flour

1/2

cup butter, softened

pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

pkg. (3 oz.) JELL-O Lemon Flavor Gelatin, divided

Golden Delicious apples (3/4 lb.), peeled, thinly sliced

tsp. cornstarch

1/2

tsp. ground cinnamon

1/3

cup PLANTERS Sliced Almonds

Make It

USE pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and starts to pull away from side of container. Shape into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

HEAT oven to 400°F. Roll pastry on lightly floured surface to 14x8-inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half the dry gelatin mix until blended. Spread onto pastry to within 2 inches of edge.

TOSS apples with remaining dry gelatin mix, cornstarch and cinnamon; spoon over cream cheese filling. Fold edge of pastry over apples. (Apples in center of tart will remain exposed.) Sprinkle with nuts.

BAKE 35 min. or until crust is golden brown and apples are tender. Cool.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this indulgent tart on a special occasion.

Note

For best results, bake tart on rack in lower third of oven.

Special Extra

For a more golden brown crust, lightly beat 1 egg yolk with 1 tsp. water. Brush onto crust; sprinkle with 2 tsp. sugar. Bake as directed.

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1002katherine

posted:12/3/2007

I made this with some substitutions and it turned out pretty well. I used wheat flour instead of white flour. I used 1/4 cup of raw sugar with the cream cheese mixture and 1/4 cup of raw sugar with the apple mixture. And, I substituted 2 tsp. wheat flour for 1 tsp. corn starch. All else was the same, oh except I used peeled Rome apples. It was very good!

Sarah8084

posted:11/28/2007

A good recipe and easier than I thought. Take other reviews advice - add tbsp of water when making crust, use a little less than the whole box of gelatin, pinch the corners before baking, and brush crust with slightly beaten egg and sprinkle with sugar for a golden crust. I'll use a little more cream cheese next time for the filling to avoid being a little dry. Held up well for 6 days refrigerated, wrapped in press and seal and foil, and in tupperware. Try heating in oven before serving for a warm comfort food. :)

jdemille

posted:11/19/2007

This was a nice way to use up some apples I had sitting around. I would have to say the best part was the crust. So good!

Horcrux

posted:10/21/2007

Worked out nicely, tasted good, looked perfect. It got moldy very quickly, however. I suggest refrigerating it.

trugrl

posted:10/18/2007

This recipe is a nice change. The crust is really good. Mine didnt look as pretty as the picture but was still unique looking. Remember that this is a tart. I would not make this often but for something different i would try it again.

briarrose11

posted:10/15/2007

I haven't baked an apple dessert in a long time. I loved the sound of this one, so I tried it last night. Although I peeled my apples because I misread the directions, it still turned out well. I had difficulty rolling out the dough, as other stated and I used too many apples, so some were discarded. It took me longer to make than it probably should have, but I loved the result. It looked very professionally baked! I probably should have did the egg wash on the crust with additional sugar as well. Next time! I also liked someone's suggestion of using peach jello instead of lemon, I will also give that a try as I like peach more than lemon. Thank for the suggestion! This one is a keeper and will probably make it for Thanksgiving this year.

Chantal70

posted:10/13/2007

Delicious!

gotwine

posted:10/8/2007

Made this for our Tailgate party last night with the neighbors...a hit all around! Added a touch more flour (might try whole wheat next time). Variations on the jello might be interesting, too. Very easy to make!

q4anne

posted:10/2/2007

I served warm with cool whip and it was yummy!

a cook