Ginny Tappers Fuji Apple Tart - butter

Method

• Preheat the oven to 370F.
• Butter the bottom and sides of a 9-inch tart pan with a removable bottom and set aside.
• In a standing mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed, about 3 minutes.
• Add the vanilla.
• Add the flours to the butter mixture, and mix on low speed until combined.
• Transfer the mixture to the prepared tart pan and press in evenly over the bottom and sides.
• Make the custard filling: In a standing mixer fitted with the whisk attachment, mix the cream cheese and sugar on medium speed until smooth, 3 to 5 minutes.
• Add the egg and vanilla, and mix until smooth, scraping down the sides of the bowl.
• Pour the filling into the tart shell.
• Make the apple topping: Peel, core, and finely slice the apples.
• (I like to slice the apples by hand, but Matthews grandma admitted to using a mandoline.)
• Toss in a bowl with the sugar and cinnamon.
• Arrange the apple slices in a single overlapping layer around the outer edge of the tart.
• Then make an apple rose center by arranging slices, on their edges, in the custard, overlapping, in a circle until completely filled in.
• Bake the tart for 45 to 55 minutes, or until the filling has puffed up and the apples edges have browned.
• Let cool.
• Melt the marmalade with the brandy in a saucepan over medium heat, stirring until smooth.
• Strain the mixture into a small bowl, and apply it to the apples with a pastry brush.
• Store the tart, well wrapped, in the refrigerator.
• Allow it to come to room temperature for serving.
• To serve, carefully remove the sides of the tart pan and place the tart on an elegant serving plate.