Apple Cheese Tart Almondine

Impress your guests with our artisitic apple and cheese tart.

Ingredients:
1 lb. baking apples (like Golden Delicious)
1 (8 oz.) package Neufchatel or fat-free cream cheese, cut into pieces
1/4 cup low fat or non-fat sour cream
1/4 cup fat-free egg substitute
3/4 tbsp. all-purpose flour
2 tbsp. Almond Sugar Free Syrup
3 tbsp. Splenda sweetener
1 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. nutmeg
5 sheets phyllo pastry (thawed according to package directions)
1 tbsp. Vanilla Sugar Free Syrup

Directions:
Peel the apples, then slice them in half, lengthwise. Remove the core with a melon baller. Using a sharp pairing knife, remove the stem ends. Slice peeled apples into thin half moons then set aside. In a 2-quart bowl using an electric mixer on medium speed, blend the cream cheese, sour cream, egg substitute, flour, almond syrup, Splenda, vanilla, and spices until smooth then set aside. In a 10-inch tart pan with a removable bottom, gently place one phyllo leaf so that half is on the pan and half off of the pan. Coat the phyllo with cooking spray and gently fold it in half to fit into the pan, allowing ends to extend over edges of pan. Give the pan a 1/4 turn. Place another phyllo leaf across the first sheet, lightly coat with cooking spray and fold in half. Repeat with remaining phyllo gently fitting it along the sides and bottom of the pan until all are covered. Leave the excess edges of the phyllo hanging over the edge of the pan. Using a rubber spatula, scrape the cheese mixture into the crust then smooth it to even it out. Place the apple slices into the cheese mixture rounded side up along the outer edge of the pan to form a decorative overlapping pattern. Artfully arrange the remaining apple slices in the center of the pan. Spray the overhanging phyllo lightly with the cooking spray, then gently fold it around the edge of the tart onto the apples to form a crust. Spray the phyllo edges and the apples lightly with butter flavored cooking spray then brush the apples with 1 tbsp. vanilla syrup. Place in a preheated 350 degree oven for 60 minutes, or until cheese is puffed and the apples are tender.

Tips:
Since Splenda is not sugar, the apples will not caramelize or become very brown. Be careful not to bake the tart for more than 60 minutes or it will become dried out. When tart is done baking, place on a cooling rack.

GLAZE
Ingredients:
3 tbsp. All-Fruit apricot jam (strained & heated)
1 tbsp. Vanilla Sugar Free Syrup
1 tbsp. finely chopped toated almonds

Directions:
In a microwavable 2 cup dish, whisk the jam and almond syrup. Microwave uncovered for 1 minute on HIGH until syrupy. Using a pastry brush, brush the cooled apples with the apricot jam mixture and then sprinkle lightly with the toasted almonds if desired.

Tips:
Allow tart to cool completely before serving. This tart tastes best on the day it is made but can be refrigerated and covered for up to 48 hours before serving.

Nutritional Info:
(When made with Neufchatel Cheese & Low-Fat Sour Cream) Calories 165/ Protein 6 g/ Carbohydrates 14 g/ Sugar - Total 6 g/ Fat - Total 9 g/ Saturated Fat 6 g/ Cholesterol 29 mg/ Dietary Fiber 1 g/ Calcium 38 mg/ Sodium 212 mg

Yield:
Makes 12 servings

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