Cream Cheese-Apple Danish Tart

Impressively appealing and mouthwatering, too! This tart will take the cake at your next gathering.

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  • prep time 25 min
  • total time 5 hr 30 min
  • ingredients 12
  • servings 8
 

Ingredients

Tart

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
medium apples, peeled, diced (about 2 1/2 cups)
1/3
cup packed brown sugar
2
teaspoons all-purpose flour
1
teaspoon lemon juice
1/2
teaspoon ground cinnamon
1
package (8 oz) cream cheese, softened
1/3
cup powdered sugar
1/2
teaspoon vanilla
1
egg

Glaze

1/2
cup powdered sugar
1
to 2 teaspoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. 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.
  • 2 In medium microwavable bowl, mix apples, brown sugar, flour, lemon juice and cinnamon. Microwave uncovered on High 2 minutes; stir. Microwave 1 to 2 minutes longer, stirring once, until apples are slightly soft.
  • 3 In another medium bowl, beat cream cheese, 1/3 cup powdered sugar, the vanilla and egg with electric mixer on medium speed until creamy. Spread over bottom of crust. Top evenly with apple mixture (apples will not cover top completely).
  • 4 Place tart pan on heated cookie sheet on bottom rack in oven. Bake 30 to 35 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.
  • 5 Just before serving, in small bowl, 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.
  • 1 Heat oven to 375°F. 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.
  • 2 In medium microwavable bowl, mix apples, brown sugar, flour, lemon juice and cinnamon. Microwave uncovered on High 2 minutes; stir. Microwave 1 to 2 minutes longer, stirring once, until apples are slightly soft.
  • 3 In another medium bowl, beat cream cheese, 1/3 cup powdered sugar, the vanilla and egg with electric mixer on medium speed until creamy. Spread over bottom of crust. Top evenly with apple mixture (apples will not cover top completely).
  • 4 Place tart pan on heated cookie sheet on bottom rack in oven. Bake 30 to 35 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.
  • 5 Just before serving, in small bowl, 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.

EXPERT TIPS

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Expert Tips

Most tart pans are shiny aluminum, which prevents the bottom of the crust from browning. Baking on a heated cookie sheet helps the bottom crust to brown.

Try not to stretch the pastry when you fit in into the tart pan. It will shrink during baking if it's stretched.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
230mg
230%;
Total Carbohydrate
41g
41%
(Dietary Fiber
0g
0%
  Sugars
26g
26%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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