Apple Danish Tart

Apple Danish Tart.

Apple Danish Tart

Crust:
1 cup wheat flour
1/2 cup ground almonds
1/4 cup sugar (white, brown, raw or turbinado)
1/2 cup butter, chilled
1/4 teaspoon almond extract

To make crust:  in a bowl, combine I cup flour, 1/2 cup ground almonds, and 1/4 cup sugar; cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom and slightly up the sides of a 9-inch springform pan (or all the way up the sides of a tart pan). **Tip – better results if you spray the pan with a cooking spray before you press in the crust.  Refrigerate for 30 minutes.

Filling:
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 egg

To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth. Add egg; beat on medium until well combined. Pour over crust.

Homemade Apple Compote & Pear Compote.

Topping – make ahead of time – I used my homemade Apple Compote:
2 cups water
1 cup red wine
1 cup brown sugar
2 TBS finely chopped candied ginger
2 tsp. cinnamon
[you could also add lemon or orange zest, or use fresh ginger, cloves, peppercorns, etc.]
Apples [I didn’t weigh here, but I used approx. 4 lbs.]

In a large saucepan heat first five ingredients until sugar is dissolved.  Core and slice apples [I left the skin on] and add to saucepan.  Toss for about 20 minutes, until apples start to absorb the liquids.  Remove fruit with a slotted spoon and set aside.  Continue to cook and reduce liquid until it starts to get a bit syrupy and then pour over fruit.  Either serve, or allow to cool and store.  Store in mason jars in the refrigerator and eat within a few weeks, or, follow canning instructions and enjoy all winter long.  Use compote for crisps, tarts, pie, crostata, serve over ice cream or yoghurt, or eat as is.

—-

Back to the Tart:
Spoon topping over filling. Bake at 350° F (175° C) for 40-45 minutes or until crust is golden brown. Cool on a wire rack for at least one hour, then serve or store in the refrigerator until ready to serve.

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