Comida Kraft
Recipe Box

Apple Cream Crumble Tart

Apple Cream Crumble Tart is rated 4.111111111111111 out of 5 by 18.
Prep Time
30
min.
Total Time
1
hr.
20
min.
Servings

12 servings

Ideal for fall, this tart has a pastry crust that encases a cream cheese layer topped with fresh apples and a cinnamon-scented pecan streusel.

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What You Need

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Make It

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  • Preheat oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removable bottom with pastry. Trim edge of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
  • Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
  • Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.

Special Extra

Garnish with cinnamon sticks tied with orange peel just before serving.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 330
Total fat 23g
Saturated fat 10g
Cholesterol 60mg
Sodium 220mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 15g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from It was fairly simple, not too many unique ingredients, things you mostly have around the house. It was fairly simple, not too many unique ingredients, things you mostly have around the house. I used homemade pie crust and I think it's much better, not as quick, but better flavor. Also, 3 medium apples lends quite a bit on apples. I couldn't fit them all in the tart even after making 2 layers, had about 3/4 c left. I'd peel & start with two and then if you need another, do that. The crumb topping was a nice touch although I think that brown sugar might have been better, will try that next time to give a richer/sweeter flavor to the topping. I used Light cream cheese & light sour cream and I think it was still just delightful. Not too sweet overall and that is refreshing. Great breakfast tart with coffee.
Date published: 2006-09-11
Rated 4 out of 5 by from I made this dish since we had lots of apples from going apple picking. I made this dish since we had lots of apples from going apple picking. It came out really good as far as all the flavors go. I'm not sure if I didn't put enough flour though at between the pie and dish because it was stuck. It came all apart when I went to serve it but my family still enjoyed the tart and wants me to make it again.
Date published: 2011-10-18
Rated 4 out of 5 by from I just loved this tart. I just loved this tart. It came out so good, and everyone loved it! One thing the recipe didn't say was how thin or thick to cut the apples. I did fairly thin so they looked nice and that worked out well. I would definiltey make it again, it was a great and easy recipe.
Date published: 2007-09-16
Rated 4 out of 5 by from This was very good--not too rich and sweet--just right! This was very good--not too rich and sweet--just right! I found that it was better the next day (chilled, of course); the flavors seemed to marry more. It is great with coffee for an afternoon snack or even breakfast!
Date published: 2007-02-01
Rated 2 out of 5 by from Did not turn out too well for me- I think it was because the apples I used did not provide enough... Did not turn out too well for me- I think it was because the apples I used did not provide enough moisture so it was very dry. If I attempt to make this again- I will use apple pie filling.
Date published: 2006-11-28
Rated 5 out of 5 by from I doubled the crumb topping and the sour cream and used walnuts instead of pecans. I doubled the crumb topping and the sour cream and used walnuts instead of pecans. I also used fructose instead of sugar. I baked it in a deep dish pie plate. It was excellent.
Date published: 2002-05-13
Rated 5 out of 5 by from The tart was gone in a matter of hours. The tart was gone in a matter of hours. Very good. I would like to try a little caramel drizzle on the top for a little added sweetness.
Date published: 2007-08-05
Rated 5 out of 5 by from Tried this recipe for an invite to a gourmet dinner. Tried this recipe for an invite to a gourmet dinner. Everyone loved it and the preparation was easy enough!
Date published: 2005-10-04
  • 2016-08-30T10:21CST
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