How to cook
Oven - 450°F (230°C) for 10 minutes and then at 390°F (200°C) to bake a while longer. Cake tin with a removable ring 9″ (23 cm). A blender is used!
Put the flour, salt and sugar in a blender and blend shortly to mix the ingredients. Add the cold butter in cubes and blend by starting and stopping the appliance, until the mixture turns into small lumps and mixes well.
Remove it from the blender and pour it in the cake tin, form a boarder with your fingers and smooth out the bottom. Cover it with foil and keep it in the refrigerator, until the filling is ready.
Put the cheese in a blender and blend shortly, add the sugar, blend for about 2 seconds, until the ingredients are well combined. Add the egg and vanilla and blend for a few seconds, until the mixture is homogeneous.
Take out the tart base from the refrigerator and pour the filling over it. Smooth it out and put it back in the fridge, until the apple topping is processed.
In a bowl, mix the sugar and cinnamon.
Apples - cleaned, peeled and sliced, add sugar and cinnamon. Mix them with your hands. Take out the cake tin from the refrigerator and pour the apples. Smooth them out as much as possible and sprinkle with raw and sliced almonds.
Place the cake tin in a flat tray, so that the topping does not drip on the bottom of the oven and bake. Bake first at 450°F (230°C) for 10 minutes, then reduce the temperature to 390°F (200°C) and bake for another 25-30 minutes, until the edges of the tart aquire golden brown color. Cool it for a few hours.
Carefully run a sharp knife along the end of the cake tin and then remove the ring. Sprinkle with a little powdered sugar. It can also be served with a scoop of ice cream or cream.
The apple tart with cream cheese is very tasty.
PS: I didn't wait for the butter to cool down and harden in the tart, so in the second picture it's still lukewarm and my piece fell apart a bit.