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.
What You Need
Original recipe yields 12 servings
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crust s (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tsp. vanilla
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 medium apple s, cored, peeled and sliced
1/2 cup flour
1/4 cup sugar
1 tsp. ground cinnamon
1/3 cup cold butter or margarine
1/2 cup chopped PLANTERS Pecans
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Let's Make It
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.
Enjoy a serving of this indulgent tart on a special occasion.
Garnish with cinnamon sticks tied with orange peel just before serving.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.