Comida Kraft
Recipe Box

Free-Form Harvest Apple Tart

Free-Form Harvest Apple Tart is rated 4.142857142857143 out of 5 by 70.
Prep Time
20
min.
Total Time
1
hr.
55
min.
Servings

8 servings

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.

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What You Need

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Make It

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  • Use pulsing action to process flour, butter and half the cream cheese in food processor until mixture is blended and dough 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 dough on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside.
  • Place remaining cream cheese in medium microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add half the dry gelatin mix; stir until blended. Spread onto dough to within 2 inches of edges.
  • Toss apples with cornstarch, cinnamon and remaining dry gelatin mix; spoon over cream cheese mixture. Fold edges 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.

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.

How to Store

Refrigerate leftovers.

Special Extra

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

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 360
Total fat 23g
Saturated fat 13g
Cholesterol 70mg
Sodium 260mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 15g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %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 5 out of 5 by from I weighed 1 lb of apples which in my case was two apples. I weighed 1 lb of apples which in my case was two apples. This fit perfectly when the slices are almost standing up beside each other as shown to fit in the space. Unless the apples have a tender skin when raw I suggest peeling like I did. Also instead of a "ball" - form the dough into a “rectangle” - squaring the corners before chilling this way it will easily roll out to the needed size. I actually had some left and trimmed to the size needed. I used a non fat cream cheese to cut the fat down. I baked it on the parchment paper on a cookie sheet with only a small amount leaking on one corner and when cool the part that leaked peeled off nicely to eat. Moving the tart was a breeze. I definite will repeat this one.
Date published: 2006-11-15
Rated 4 out of 5 by from I haven't baked an apple dessert in a long time. 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.
Date published: 2007-10-15
Rated 3 out of 5 by from A good recipe and easier than I thought. 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. :)
Date published: 2007-11-28
Rated 5 out of 5 by from Very flavorful and nice presentation too! Very flavorful and nice presentation too! I made this the day before and stored it wrapped in parchment paper in a tupperware container in the fridge overnight. I took it out an hour before serving and then sliced. The guests were very impressed! I used a pastry cutter instead of a food processor for the dough--worked great. I have just received the new calendar and noticed the recipe is featured in it--it is delicious!
Date published: 2006-11-04
Rated 4 out of 5 by from this recipe is a reminder of me mom apple tart plus her wonderful pies. this recipe is a reminder of me mom apple tart plus her wonderful pies. the first taste has mouth appeal - very good. I am not a crust maker - to much work. my question is: how would this tart turn out if I use pre-made refrig. pie crust sheets. Love the recipe magazine. Merry Christmas to all of you. <<< Response from Kraft Kitchens Expert, Maggie ~ Pie crust sheets are a great sub for this. >>>
Date published: 2006-12-05
Rated 4 out of 5 by from I made this with some substitutions and it turned out pretty well. 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!
Date published: 2007-12-03
Rated 4 out of 5 by from took some to work, got told it was delicious and requested I Make them one. took some to work, got told it was delicious and requested I Make them one. Only problem is what is the weight of 1.5 cups of flour. My crust was hard to work with as the other post. I rolled on the paper and pressed it over. I will make it again only I will meaure the weight of the flour and make adjustments. Other suggestions welcome
Date published: 2006-10-06
Rated 5 out of 5 by from I am much more of cook than a baker but this recipe is a keeper! I am much more of cook than a baker but this recipe is a keeper!! I had orange Jell-O on hand and used it instead of going to the store to get lemon. Two large apples was more than enough. I had to test taste them before arranging the slices side by side in two rows. I shared a photo with my Facebook friends as I was so proud of it.
Date published: 2013-10-28
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