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Ingredients
- 1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/3 cup sugar
- 1 tsp. vanilla
- 1 egg
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 3 medium apples, cored, peeled and sliced
- 1/2 cup flour
- 1/4 cup sugar
- 1 tsp. ground cinnamon
- 1/3 cup cold butter or margarine
- 1/2 cup chopped PLANTERS Pecans
Preparation
Step 1
PREHEAT oven to 350°F. Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removable bottom with pastry. Trim edge of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
BEAT cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Blend in sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
BAKE 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.