1 1⁄2 cups all-purpose flour
110 gr. (4 oz. or 1⁄2 cup) cold, unsalted butter, cut in pieces
1⁄4 cup confectioners’ sugar
1⁄8 tsp. salt
2 large Fuji or other sweet apples, peeled, cored and thinly sliced
1⁄4 cup golden raisins
2 Tbsp. apple brandy
2 Tbsp. granulated sugar
225 gr. (8 oz.) cream cheese, softened
1⁄2 cup granulated sugar
2 Tbsp. fresh lemon juice
2 large eggs
1 tsp. pure vanilla extract
Preheat oven to 190ºC (375ºF).
To make the pastry, place the flour, butter, confectioners’ sugar and salt in the bowl of a food processor. Pulse 5 to 7 times or until the mixture is crumbly and the butter is incorporated. Do not over-process. Press the pastry into a fluted tart pan with a removable bottom.
To make the filling, overlap the apple slices on top of the pastry, creating a concentric design. Sprinkle the raisins, apple brandy and sugar over the apples.
To make the topping, beat together the cream cheese, sugar, lemon juice, eggs and vanilla with a handheld mixer until blended. Pour the topping over the apples.
Bake for 45 minutes. Cool and refrigerate before serving.