I usually try to resist the temptation to flip through the little seasonal mini-cookbooks in the check-out lane at the grocery store but the Fall Pillsbury one totally sucked me in back in August and I decided to buy it. Lots of simple recipes in there that look so pretty and fall-ish, unfortunately I just haven’t much time in the kitchen, especially for baking. Both of my parents celebrated a birthday this week so I made this tart for our celebratory get together tonight. We had dinner at Carrabbas and then came back here for gifts and dessert (and quality time with the pug). This tart was easy to make, like most Pillsbury recipes it is a very “semi-homemade” recipe which is fast but never as good as from-scratch desserts. This was really good though, next time I would make it with more cream cheese filling and more apples.
Cream Cheese-Apple Danish Tart (from Pillsbury)
Ingredients:
1 refrigerated pie crust, softened as directed on the box.
2-3 granny smith apples, diced (about 2 1/2 cups)
1/3 cup packed brown sugar
2 t all purpose flour
1 t lemon juice
1/2 t ground cinnamon
1 package (8oz) cream cheese, softened
1/3 cup powdered sugar
1/2 t vanilla
1 egg
Glaze:
1/2 cup powdered sugar
1-2 t milk
Directions:
Heat oven to 375 degrees. HEat cookie sheet on bottom rack of oven. Meanwhile, place pie crust in 9 or 10-inch tart pan with removable bottom as directed on box for one-crust filled pie. Press in bottom and up side of pan. Trim edge if necessary.
In medium microwavable bowl, mix apples, brown sugar, flour, lemon juice, and cinnamon. Microwave uncovered on high for 2 minutes, stir. Microwave 1-2 minutes longer, stirring once, until apples are slightly soft.
In another medium bowl, beat cream cheese, 1/3 cup powdered sugar, the vanilla and egg wit helectric mixer on medium speed until creamy. Spread over bottom of crust. Top evenly with apple mixture (apples will not cover top completely).
Place tart pan on heated cookie sheet on bottom rack in oven. Bake 32 to 37 minutes or until filling is set, apples are tender and crust is light golden brown. Cool on cooling rack about 30 minutes. Refrigerate at least 4 hours or overnight.
Just before serving, in small bow, mix 1/2 cup powdered sugar and 1 teaspoon milk. Stir in additional milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over tart. Remove side of pan; cut into wedges. Store covered in refrigerator.
