Apple Cream Tart
A taste of old Europe with this lovely and light tart.
Makes one 9” tart
1 single crust tart shell
Filling
1 cup mascarpone cheese
½ cup 35% cream
1 egg
2 tbsp liquid honey
finely grated rind if ½ a lemon
¼ tsp almond extract
Topping
4 Gala apples, peeled, cored and sliced ¼” thick
¼ cup brown sugar
1 tsp cinnamon
1 tbsp melted butter
1 tbsp freshly squeezed lemon juice
liquid honey, for drizzling
Preheat oven to 425°F. Line the bottom of a 9” springform tart pan with the pastry. Trim the edges. Refrigerate for 20 minutes. Prick the tart shell all over with a fork and bake for 15-20 minutes. Remove and set aside to cool slightly.
Decrease heat to 400°F.
In a medium bowl, beat the mascarpone, cream, egg, honey, lemon rind, and almond extract until smooth, about 1 minute. Set aside.
In another medium bowl, toss together the apple wedges, brown sugar, cinnamon, melted butter and lemon juice. Set aside.
Transfer the mascarpone filling to the tart shell. Smooth with a spatula to cover the bottom of the shell.
To top the tart, working along the outer edge, lay the wedges tightly together overlapping each as you work. Continue laying the wedges in concentric circles until the top is completely covered with apples.
Bake for 45-50 minutes, until a knife inserted into the centre comes out clean. Remove to a rack and let cool completely.
To serve, place a wedge of tart on a dessert plate and drizzle with about ½ tsp of honey.
