Makes: 8 servings
Time: 3 Hours 15 Minutes
Pink Lady apples are the stars of this eye-catching dessert.
3 large (about 1 1/2 lbs.) Pink Lady apples, cored and cut into 1/8″-thick slices
1/4 c. packed light brown sugar
1 1/2 tsp. apple pie spice
1/4 c. plus 2 tbsp. granulated sugar, divided
1 1/4 tsp. kosher salt, divided
1 (8.8-oz.) package spice cookies (such as Biscoff)
3 tbsp. unsalted butter, melted, plus
1 1/2 tbsp., cut into pieces
1 large egg white
1 8-oz. package cream cheese, at room temperature
2 tbsp. confectioners’ sugar
2 tbsp. apple jelly, melted
Preheat oven to 350 degrees F. Toss together apples, brown sugar, pie spice, 1/4 cup granulated sugar, and 3/4 teaspoon salt in a bowl. Let stand 45 minutes, gently tossing every 15 minutes, until apple slices are soft and pliable.
Meanwhile, pulse cookies in a food processor until finely ground, 10 to 12 times. Add melted butter, egg white, remaining 2 tablespoons granulated sugar, and 1/2 teaspoon salt; pulse until well combined, 6 to 8 times. Press cookie mixture into bottom and sides of a 10″ tart pan. Bake until edges are beginning to brown, 10 to 12 minutes. Cool completely.
Stir together cream cheese and confectioners’ sugar in a bowl until smooth. Spread cream cheese mixture on bottom of crust.
Drain apples, discarding any accumulated juices. Arrange apples in an overlapping circular pattern, starting on the outside edge and continuing in a snug spiral shape until you reach the center. (You may have a few apples leftover.) Dot with cut-up butter.
Bake until apples are just tender, 45 to 55 minutes. Cool, on a wire rack, at least 1 hour. Brush apple jelly over tart.
Serve at chilled or at room temperature.
Source: Country Living
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
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