Prep: 20 minutes
Total: 55 minutes (including refrigeration)
1 1/2 cups flour
1/2 cup butter, softened
1 8-oz pkg cream cheese, divided
1 pkg (4 serving size) lemon jello, divided
2 medium McIntosh apples, unpeeled, cored and thinly sliced
1 tsp cornstarch
1/2 tsp ground cinnamon
1/3 cup sliced almonds
Place flour, butter, and half of the cream cheese in food processor; cover. PRocess, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
Preheat oven to 400. Place pastry on lightly floured surface; roll out to 14x8 inch rectangle. Place on parchment paper-covered baking sheet; set aside. Mix remaining cream cheese and half of the dry jello mix until well blended. Spread onto pastry to within 2 inches of edge.
Toss apples with remaining dry jello, cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center will remain exposed) Sprinkle top with almonds. Bake, in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool. Store leftover tart in refrigerator.
NOTE: You can lightly beat 1 egg yolk with 1 tsp water. Brush over top of crust and sprinkle with 2 tsp of granulated sugar. Bake as directed.