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Apple-Cheesecake Tart with Salted Caramel Glaze

 
One serving costs about $0.83

$0.83 per serving

40 people like this recipe

40 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:22%

Spoonacular Score: 22%

 

One serving contains 279 calories, 6g of protein, and 10g of fat. For $1.02 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 40 would say it hit the spot. It is a good option if you're following a vegetarian diet. A mixture of full-fat cream cheese, double cream, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so super. Try Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze, Easy Salted Caramel Apple Tart, and Apple Mosaic Tart With Salted Caramel for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp butter
butter
2 Tbsps
2 Tbsps double cream
double cream
1 large
1 large egg
egg
1 cup
1 cup flour
flour
2
2  granny smith apples
granny smith apples
1.76 oz
1.76 oz ground almonds
ground almonds
0.5 tsps
0.5 tsps ground cinnamon
ground cinnamon
1 null
1 null lemon (juice)
lemon (juice)
7.94 oz
7.94 oz plain low-fat cream cheese
plain low-fat cream cheese
1.76 oz
1.76 oz raw sugar
raw sugar
1 pinch
1 pinch sea salt
sea salt
0.5 cups
0.5 cups sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp butter
1 tsp
butter
2 Tbsps double cream
2 Tbsps
double cream
1 large egg
1 large
egg
1 cup flour
1 cup
flour
2  granny smith apples
2
granny smith apples
1.76 oz ground almonds
1.76 oz
ground almonds
0.5 tsps ground cinnamon
0.5 tsps
ground cinnamon
1 null lemon (juice)
1 null
lemon (juice)
7.94 oz plain low-fat cream cheese
7.94 oz
plain low-fat cream cheese
1.76 oz raw sugar
1.76 oz
raw sugar
1 pinch sea salt
1 pinch
sea salt
0.5 cups sugar
0.5 cups
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract

Equipment

stand mixer
stand mixer
mandoline
mandoline
sauce pan
sauce pan
whisk
whisk
aluminum foil
aluminum foil
oven
oven
stand mixer
stand mixer
mandoline
mandoline
sauce pan
sauce pan
whisk
whisk
aluminum foil
aluminum foil
oven
oven


Instructions

  1. Crust: Using a stand mixer or handheld electric whisk, cream the butter, sugar and vanilla together until lightened. By hand, gently mix in the flour and almonds. Press the resulting crumbs into a 25cm loose-bottomed tin (or several smaller ones if you have decided to make individual servings).
  2. Custard: Using a stand mixer or handheld electric whisk, cream together the cream cheese and sugar. Add the egg and vanilla and mix to completely combine. Pour into the prepared (uncooked) crust.
  3. Apples: Slice the apples as thinly as possible - a mandoline is good for this. Toss gently in the sugar, cinnamon and lemon. Leave to soften for 10 minutes or so. Arrange in a layer on top of the custard. Start by laying overlapping apple slices all the way round the edge. Next create the 'rose' - arrange the slices in a spiral, standing the apple slices a little on their edge, until the centre hole is completely filled in. Save the smallest, thinnest pieces for the very centre as they will have to bend the most. Cover the tart with tin foil and bake in a preheated oven set at 190c for 30 minutes (this step helps soften the apples). Remove the foil and bake for 15-25 minutes longer, until the custard is puffed and the apple edges are lightly browned.
  4. Glaze: When you take the tin foil off the apple tart, start making the glaze. Melt the sugar in a small saucepan over medium-high heat and cook until rich and golden. Add the butter and salt and stir to combine. Add the cream and continue to cook, stirring constantly, until the ingredients have formed a smooth, unified caramel. When the tart looks nearly ready, remove it from the oven and brush with the glaze. Return to the oven and cook for a further few minutes until the glaze is gently bubbling. Cool to room temperature. Can be kept in the fridge for several days - store in the baking tin and wrap well.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.83
Ingredient
1 teaspoon butter
2 tablespoons double cream
1 large egg
1 cup flour
2 granny smith apples
50 grams ground almonds
½ teaspoons ground cinnamon
225 grams plain low-fat cream cheese
50 grams raw sugar
½ cups sugar
½ teaspoons vanilla extract
Price
$0.04
$0.16
$0.31
$0.17
$1.61
$1.00
$0.04
$2.57
$0.45
$0.14
$0.15
$6.64

Tips

Health Tips

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You can make your own almond flour/meal by grinding whole almonds or blanched almonds in a food processor. Just be careful not to grind them too long or you'll end up with almond butter (though worse things have happened!).

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
274 Calories
6g Protein
10g Total Fat
40g Carbs
1% Health Score
Limit These
Calories
274
14%

Fat
10g
16%

  Saturated Fat
4g
26%

Carbohydrates
40g
14%

  Sugar
25g
28%

Cholesterol
48mg
16%

Sodium
154mg
7%

Get Enough Of These
Protein
6g
12%

Selenium
8µg
12%

Vitamin B2
0.18mg
11%

Folate
38µg
10%

Vitamin B1
0.15mg
10%

Fiber
2g
9%

Phosphorus
81mg
8%

Manganese
0.15mg
8%

Calcium
68mg
7%

Iron
1mg
7%

Vitamin A
289IU
6%

Vitamin B12
0.33µg
5%

Vitamin B3
1mg
5%

Vitamin B5
0.45mg
5%

Potassium
150mg
4%

Zinc
0.39mg
3%

Vitamin C
2mg
3%

Vitamin B6
0.05mg
3%

Copper
0.05mg
3%

Magnesium
9mg
2%

Vitamin E
0.3mg
2%

Vitamin D
0.26µg
2%

Vitamin K
1µg
2%

covered percent of daily need

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