Crust:
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup granulated sugar
1/2 cup cold butter
1/4 teaspoon almond extract
Preheat oven to 350 degrees. Combine flour, almonds and sugar. Cut in butter until crumbly then add the extract.
Shape dough into a ball and place between two sheets of waxed paper. and roll out into a 10-inch circle. Transfer to a greased 9 inch springform pan gently pressing dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.
FILLING:
1 (8 ounce) package of softened cream cheese
1/4 cup granulated sugar
1 egg
1/4 teaspoon cream of tartar
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
With an electric mixer beat cream cheese, sugar and cream of tartar until smooth. Add egg beating on low just until combined then pour over crust.
In another bowl, combine brown sugar, flour and cinnamon. Add the apples and stir until coated. Spoon over the filling then sprinkle with almonds. Bake at 350 degrees for 40-45 minutes or until golden brown.
Remove from the oven and cool on a wire rack for 10 minutes. With a sharp knife, lossen cake from the edges of the pan but don’t remove the rim. Cool to room temperature then refrigerate for at least 4 hours before removing the rim and serving.
