Caramel Apple Cheesecake Tarts
User Reviews
5
Caramel Apple Cheesecake Tarts
Description
This recipe includes making a soft pastry dough with flour, sugar, baking powder, salt, butter, and eggs, rolled thin and pressed into tart pans. The cream cheese filling mixes cream cheese, sugar, eggs, cream, and Greek yogurt to produce a rich, smooth custard. Thin apple slices are placed over the filling in each tart. Before baking at 350°F, a cinnamon sugar mixture is sprinkled on top, which caramelizes and adds a fragrant finish during baking. The final tarts are golden, with a flaky crust surrounding creamy cheesecake and tender apple layers dusted with cinnamon sugar.
The tarts suit a dessert setting where the balance of tart apples and rich cheesecake is desired. They offer a blend of textures from flaky crust, creamy filling, and soft baked apples. The recipe allows using different apple varieties and suggests alternatives for dough. It also includes instructions on storing and freezing leftovers to maintain freshness.
These tarts can be served warm or at room temperature and topped optionally with caramel sauce or whipped cream.
Ingredients
PASTRY DOUGH
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 large egg room temperature
- 1 large egg room temperature, yolk
- ½ cup butter room temperature, 2 tablespoons, salted
CREAM CHEESE FILLING
- ½ cup cream cheese room temperature
- ½ cup sugar
- 2 large egg room temperature
- 2 tablespoons cream whole, heavy or whipping
- ½ cup Greek yogurt or sour cream
- 1-2 apple yellow delicious, fuji, gala
CINNAMON SUGAR TOPPING
- 2-3 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
PASTRY DOUGH
- In a large bowl, gently whisk together the flour, sugar, baking powder and salt create a well in the middle, add the egg, yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (this can also be made in a food processor or stand up mixer using the flat beater). Wrap in plastic and refrigerate for 30 minutes.
- Grease and flour 8 medium tart pans or 12 medium muffin tins.
- Remove the dough from the fridge and knead it a couple of times to soften it up. On a lightly floured surface roll it out to 1/8" thickness. Cut out circles with a large round cutter and place them into the prepared pans. Refrigerate until the cream filling is ready.
- Pre-heat oven to 350° (180C).
CREAM CHEESE FILLING
- With an electric mixer, in a medium/large bowl beat the cream cheese then add the sugar, eggs, cream, and yogurt, beat until combined. Set the cream cheese mixture aside.
- Peel, thinly slice and chop (medium size pieces) the apples.
- In a small bowl mix together the sugar and cinnamon. Set aside.
- Divide apple pieces between tart pans (should almost fill to the top of the shell), Pour the cheese mixture over the apples. Sprinkle with the cinnamon Sugar Topping. Bake for approximately 30-35 minutes or until golden on top, let cool then refrigerate at least 8 hours or overnight. Before serving drizzle with your favourite caramel sauce if desired. Enjoy!
- ** This makes approximately 8 tarts, with the rest of the dough I made cut out cookies, or it can be placed in an airtight bag and refrigerated for 1-2 days or up to 6 months in the freezer.
Notes
- Use classic or brown sugar pie dough as alternatives to the pastry dough.
- Let dough warm to room temperature before rolling for easier handling.
- Store leftover tarts wrapped or in airtight containers in the refrigerator for up to 3 days.
- Frozen fully baked and cooled tarts can be kept for up to one month; thaw overnight before serving.
- Caramel sauce can be added after thawing for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tarts
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 179mg | 7% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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