What's Trending

Cream Cheese-Apple Danish Tart

Name: Cream Cheese-Apple Danish Tart
Prep time: 25 min
Total time: 5 h 30 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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; 1/2 cup powdered sugar; 1 to 2 teaspoons milk

(7)

0 Questions

Save Recipe

Prep 25 min
Total 5 hr 30 min
Ingredients 12
Servings 8

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Shop
Share
Keep Screen On

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

By Pillsbury Kitchens

Updated Jan 10, 2010

Ingredients

Tart

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Make With

Pillsbury Pie Crust

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.

Tips from the Pillsbury Kitchens

tip 1
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.
tip 2
Try not to stretch the pastry when you fit in into the tart pan. It will shrink during baking if it's stretched.

Nutrition Information

320 Calories, 16g Total Fat, 3g Protein, 41g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 150

Total Fat: 16g; 25%

Saturated Fat: 8g; 41%

Trans Fat: 0g

Cholesterol: 60mg; 20%

Sodium: 230mg; 10%

Potassium: 100mg; 3%

Total Carbohydrate: 41g; 14%

Dietary Fiber: 0g; 0%

Sugars: 26g

Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 0%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.