This almond and apple tart is the pure taste of fall. Rich shortbread base, creamy cream cheese filling, tart cinnamon apples and slight bite of the slivered almonds make it the perfect dessert!
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This Harvest Almond and Apple Pie has been making its way around my family for many years. We make it over and over and over again. Because it’s amazing. There’s nothing I would rather dig into on a sunny fall afternoon than a big slice of this pie and a cup of good black coffee. Afternoon snack heaven.
Let’s talk ingredients for a minute. If you have a quick look at the list you might notice that there are a few things on it that you might not consider ‘on a dime’. Butter, cream cheese, slivered almonds and even vanilla stand out to me. But this dessert doesn’t have to be expensive to make. Check out our posts on Pantry Staples, Freezer Staples and Fridge Staples.
Money-saving tips for this easy apple tart recipe:
If you’re making this in the fall, apples are everywhere and cheap. (PS – If you bake with apples often, consider one of these machines – they make it so much faster to peel, core and cut apples into perfect slices!)
Flour, sugar, eggs and cinnamon are cheap, as is instant coffee. I never drink instant coffee. I just bought a small jar of it years ago to keep in the back of my pantry, only to be used in this dessert. It’s probably expired. It really doesn’t matter.
And if you’re not a fan of coffee, don’t be scared off by that little ingredient – it doesn’t stand out in this dessert – just adds a delicious undertone.
So for now, watch for cream cheese and butter to go on sale, pick up a little bag of slivered almonds (one little bag will make this a few times) and go make this dessert. You won’t be disappointed.
Questions & Answers about this Harvest Almond and Apple Pie Recipe:
What kind of apples should I use?
I’ve made this with all kinds of different apples, and it’s always delicious. Use whatever you have on hand, and just make sure you taste an apple once you’ve added your cinnamon and sugar to make sure it’s sweet enough.
Can I leave out the coffee?
Well, I suppose technically you could, but honestly you barely taste it – it just adds amazing depth to the cream cheese filling in this recipe and I highly recommend giving it a try!
Can I make this ahead of time?
This is a fantastic dessert recipe to make ahead of time! It’s best when it’s been chilled in the fridge anyway, and served cold or at room temperature, so you can easily make it a day ahead of time.
Step-by-Step instructions – Harvest Almond and Apple Pie
Ingredients for Harvest Almond and Apple Pie.
Mix 1/3 cup of sugar and 1 cup of flour in a bowl. Add 1/2 cup of softened butter and 1 teaspoon of vanilla and mix well.
Tip: If you don’t remember to take butter (or cream cheese) out of the fridge ahead of time, you can cut it up into tiny squares, or grate it (in the case of the butter) onto a large plate before you start cooking. The smaller pieces will soften much faster at room temperature than a big block.
Press gently into the bottom and up the sides of of a 9 inch pie plate or tart dish.
Blend two (8 oz) packages of cream cheese until smooth. Add one room temperature egg and beat to combine.
Tip: If your egg is cold, just put it in a dish with warm water for a few minutes and it will warm up.
Press 1 teaspoon of instant coffee to a fine powder with a spoon and add coffee and 1/4 cup of sugar to cream cheese mixture. Blend well.
Spread cream cheese mixture evenly over base.
Peel, core and slice your around 2lbs of apples (this was about three medium sized apples for me).
Tip: If you have a handy tool like this one it goes even faster and results in perfect slices!
Toss apples with 1 teaspoon of cinnamon and 3 tablespoons of sugar (more or less to taste, depending on the tartness of your apples).
Arrange apples on cream cheese mixture, in a decorative fashion if you like.
Sprinkle with 1/3 cup of slivered almonds.
Bake in preheated 425 degree F oven for 10 minutes. Lower heat to 375 degrees F and bake for 25 more minutes. Chill to set.
Did you make this easy apple tart recipe – Harvest Almond and
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This almond and apple tart is the pure taste of fall. Rich shortbread base, creamy cream cheese and coffee filling, tart cinnamon apples and slight bite of the slivered almonds make it the perfect dessert!
- 1 cup flour
- 1/3 cup sugar
- 1/2 cup butter (softened to room temperature)*
- 1 tsp vanilla
- 2 pkg cream cheese (8 oz each) softened to room temperature*
- 1 egg**
- 1/4 cup sugar
- 1 tsp instant coffee crushed to fine powder with a spoon
- 2 lbs apples peeled, cored and sliced (this was about three medium sized apples for me)
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/3 cup sliced almonds
Preheat oven to 425 degrees F.
Base: Mix flour and 1/3 cup sugar. Add butter and vanilla, mix well. Press into ungreased pie plate or tart pan.
Filling: Cream together cream cheese and egg. Add 1/4 cup of sugar and instant coffee and blend well. Spread over base.
Peel, core and slice apples. Toss with 3 tbsp sugar (or more to taste, depending on tartness of apples) and cinnamon. Place over filling in decorative pattern.
Sprinkle with sliced almonds.
Bake in preheated oven at 425 degrees F for 10 minutes. Lower heat to 375 degrees F and bake for 25 more minutes. Refrigerate to set.
* If your butter and cream cheese are cold, cut them into small squares and leave them spread out on a large plate while you work on the other parts of the recipe - they will soften much faster than if you leave them in a large block. (You can even grate the butter).
** To quickly bring an egg up to room temperature, submerge it in a bowl of warm water for a few minutes.
This recipe was originally published on December 9, 2016.
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