FREE-FORM HARVEST APPLE TART
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.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- 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.
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