Man, am I ever glad the holidays are almost over. I certainly cherish the time spent with family, but as an introvert, I find it very taxing to be festive all the time. Ben and I spent 4 days traveling around the grand state of Wisconsin, hitting as many family family functions as we could, and in the process amassed TONS of food. So this week, I've been trying my best to be inventive and use up as many of the odds and ends as possible.
Today I made a tart!
Sour Cream Apple Tart
6 oz. (half a block) cream cheese, softened
1/4 c. plus 1 T. sugar
2 eggs, separated
2 T. flour
1/2 c. sour cream
1 t. grated lemon peel
1/2 t. vanilla
4 medium tart apples
cinnamon
1 pie-crust (I used frozen, but you could make your own if you think you're cooler than me)
Peel, core, and slice your apples (I didn't have tart apples, so I squeezed some lemon over them to balance the flavor), place in a medium bowl. Sprinkle with cinnamon and 1T. sugar; set aside.
Cream together the cream cheese and 1/4 c. sugar. Beat in egg yolks, flour, sour cream, lemon peel, and vanilla. Lightly spray a baking sheet and lay out the pie crust. Plop the sour cream filling on the center, and spread, leaving a 2 inch edge of crust. Top evenly with apples. Fold up the edges haphazardly (it looks more rustic that way). Brush the crust with the reserved egg whites. Bake at 375F for 20-25 minutes, until crust is golden brown. Allow to cool before serving.
Love,
Kirsten.
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