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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A fantastic dessert from Kraft - I love this one - Ingredients:
0.5 (15 ounce) package ready-to-use refrigerated pie crusts (1 crust) |
1 (8 ounce) package philadelphia cream cheese, softened |
1/3 cup sugar |
1 teaspoon vanilla |
1 egg |
2/3 cup sour cream |
3 medium apples, cored, peeled and sliced |
1/2 cup flour |
1/4 cup sugar |
1 teaspoon ground cinnamon |
1/3 cup butter or 1/3 cup margarine |
1/2 cup planters peanuts, chopped |
Directions:
1. Preheat oven to 350°F Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removeable bottom with pastry. Trim edges of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
2. Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg'; mix well. Blend in sour cream. pour into sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
3. Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.
4. Garnish with a cinnamon stick tied with orange peel just before serving.
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