Apple Danish Tart
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.
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
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.
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.