How to make a creamy apple tart

Place flour, confectioners sugar, salt and butter into food processor. I use my Ninja for this. Remember butter has to be cold. It will have a play dough consistency when ready.

I doubled my crust recipe but did not double the filling. Remove dough from container. Press into tart pan or pie plate. Refrigerate. On to the filling.

I dumped the crust into a bowl to work with it. Made a ball of dough and separated it for 2 pans. 1 for me and 1 to give away. The crust is not flaky like pie but more shortbread like.

Cream cheese, egg and butter.

One crust is removed from my Ninja I added cream cheese, egg, vanilla and 1/4 cup of sugar. I gave it a whirl. When it's nice and creamy it's ready to go on the chilled crust.

Apples! Wash, peel, slice and core apples. I used a melon baller to scoop out core. Slice the halves into thin pretty slices. I used a lot more apples than the recipe calls for.

Close up of cored apples. My corer is a melon baller my grandmother gave me. It's probably over 30 years old.

Sprinkle on spices and other 1/4 cup of sugar. I put the apples in the fridge for a few minutes. They made a little juice so I tossed them a bit.

Spread cream cheese filling into the dish. Start layering your apples. I used a circular design. I had to eat a few slices too!

The juice the apples made, just drizzle in on top. All ready for the oven. 450 degree oven for 10 minutes. Reduce heat to 400 degrees, bake for 25-30 minutes.

Brew coffee or tea and relax for a bit.

I had to play with my baby. He can't have any tart.

It's done! Crust has a golden color and filling has cooked. Apples are moist. You can sprinkle with confectioners sugar if you like but it's sweet and pretty enough for me like this.

I made 1 to give away. My Aunt/cousins will really enjoy this.

That's all we had left. It is now a house favorite. Refrigerate leftovers.