Tarts are such dainty sounding prissy desserts. But, don’t let that fool you! Tarts, while dainty, aren’t prissy–they’ve hearty and delectable desserts that entertain the eyes and delight the palate with their precise fluted edges and myriad of combinations of whatever you want to put in them from fruit to olives, tomatoes or seafood! I have this small tart pan, about 7″ in diameter, and it’s great for making something for just two to four servings. So with one apple on the kitchen counter and a few raspberries beyond their expiration date, I decided to transform these otherwise pitiful looking fruits into something chic and luxurious…a ‘Cream Cheese Apple Raspberry Tart,’ which is precisely what Bohemian Bold cooking’s all about!
This diva of a dessert needs to be shared! This n’ That Foodie Friends Friday
What you need:
1 refrigerated roll-out pie crust
1 medium sized apple sliced in very thin whole apple slices
1 tbl sugar
2/3 cup fresh raspberries
2/3 cup whipped cream cheese
1 (6 oz) container Greek lemon yogurt
1 tbl lemon juice
1 tbl confectionary sugar
What you do:
Coat a 7” tart pan with cooking spray. Place pie crust in it and gently pat in/around the fluted tart pan. There will be pie crust hanging around the pan. Just leave it. Layer apples in a circle. Sprinkle on sugar. Place raspberries randomly on top of the apple slices.
In a small mixing bowl, combine cream cheese, yogurt, lemon juice and confectionary sugar. Blend very well. Spread atop the fruit. Form the hanging dough more securely around the inside of the tart pan. Give a quick coat of cooking spray (i.e., canola oil).
Bake in a preheated 350 oven for about 35-40 minutes. Remove and let cool a few minutes before serving.
- Serve with an extra dollop of Greeklemon yogurt
- Serve with a few fresh rasperries.
- Drizzle some chocolate ganache on served pieces.
- Serve with ice cream.
- Drizzle some heavy cream on served pieces.
©Alice D’Antoni Phillips Ally’s Kitchen