Apple Cream Cheese Tart

End of July. Josie baked three practice pies this week. Pie one was a crust disaster — too wet, fell apart in the pan. Pie two was better. Pie three was beautiful and tasted wonderful. She is ready.

Drove Monday-Tuesday, a Des Moines run.

Dave's 47th birthday was Thursday. Small celebration at the house — burgers, cake (Josie baked a second cake specifically for Dave; she wanted to). Dave said it was a good year. He said, "Brenda. I love my life." I said, "Dave. Me too." We went to bed early. Gayle was already asleep.

I turn 46 in two weeks. Nine years to retirement. I have started looking at used diner equipment online — commercial stovetops, prep tables. I am not going to buy anything for years. I am just looking. It is a mental hobby.

Book two at 60,500 words.

Amber had a long week. Two bad intakes at the shelter. She came home each night and sat with Gayle for a while. Gayle makes her less alone. I have come to see this as a real job Gayle has taken on. She does not know she has taken it on. She has.

Josie baked three pies this week to get ready for something, and watching her land that third one — beautiful, she said, and she was right — made me think about the kind of recipe that rewards patience and practice. Dave’s birthday called for cake, and Josie handled that too, but this Apple Cream Cheese Tart is what I keep coming back to in my head: it has that same quality of a thing done carefully and done well, a buttery crust holding something quietly rich underneath layers of spiced apple. It feels like late July and early fall at the same time, which is exactly where we are right now.

Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour | Servings: 8

Ingredients

1 refrigerated or homemade 9-inch pie crust, unbaked
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
3 medium apples (Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
3 tbsp granulated sugar (for apple topping)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp unsalted butter, cut into small pieces
2 tbsp apricot preserves, warmed (optional, for glaze)

Instructions

Preheat — and prep the pan. Preheat your oven to 375°F. Press the pie crust evenly into a 9-inch tart pan with a removable bottom, trimming any excess. Prick the bottom several times with a fork. Refrigerate while you prepare the filling.
Make the cream cheese layer. In a medium bowl, beat the softened cream cheese and 1/3 cup sugar together until smooth and fluffy, about 2 minutes. Add the egg and vanilla extract and beat until fully combined. Set aside.
Season the apples. In a separate bowl, toss the apple slices with the remaining 3 tbsp sugar, cinnamon, and nutmeg until evenly coated.
Assemble the tart. Remove the chilled crust from the refrigerator. Spread the cream cheese mixture evenly over the bottom of the crust. Arrange the seasoned apple slices in overlapping concentric circles on top of the cream cheese layer. Dot with the small pieces of butter.
Bake. Bake on the center rack for 32–38 minutes, until the apples are tender and lightly golden at the edges and the cream cheese layer is just set. If the crust edges brown too quickly, tent loosely with foil.
Glaze (optional). While the tart is still warm, brush the apple slices with the warmed apricot preserves for a shiny, lightly sweet finish.
Cool before serving. Allow the tart to cool in the pan for at least 20 minutes before removing the outer ring. Serve warm or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.

Nutrition (per serving)

Apple Cream Cheese Tart — For the Baker Who’s Finally Ready