Tried and Tested - Apple Tart and (Cleavage?)

Do you guys know who is Laura Calder? To those peminat setia Asian Food Channel (AFC) would definitely recognise her from French Food at Home series. Yupp, she's another Nigella Lawson I would say, but she specialises in French cuisine. She cooks from her kitchen just like Nigella but you guys know what people have been associating her with? Her cleavage!! Yupp, she dons low cut tops during most of her shows and there used to be noises saying that too much of her cleavage is not suitable for daytime cooking shows. Haha! Lawaklah..Alaa, give her a break, she's cooking French food kan, let her be sexylah with all that butter and cream, rite? Nigella pun top heavy (very) kan? Something these women celebrity chefs have in common kot. Ok, sape nak jadi celebrity chef, you know what it takes to be one now right? Haha, apa lah yang I melalut nih?

Anyway, what I wanna share with you guys today is Laura's easy peasy tart recipe. I baked the tart using the exact measurement for the makan2 session last 2 weeks and walla, it turned out well and was a hit amongst the guests. Here's the recipe (taken from the Food Network webbie), sangatlah senang, tak payah guna mixer and all.

Ingredients
Tart Shell
1/2 cup butter
1/3 cup sugar
1/2 teaspoon vanilla
1 cup flour

Cream Filling
1 egg
1/2 teaspoon vanilla
8 ounces cream cheese, softened
1/4 cup sugar

Topping
3 apples, peeled and thinly sliced
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup slivered almonds or chopped walnuts (I used almonds)

Directions
Tart Shell
Heat the oven to 400°F/200°C.

Make the crust: cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 8-inch/20 cm spring-form pan, giving it about a 1-inch/2.5 cm rim. Bake 15 minutes until lightly golden. Remove from the oven.

Cream Filling
Beat all the ingredients for the cream filling together until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. Remove the tart shell from the oven. Spread over the cream mixture.

Topping
Arrange the apple slices on top, then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.

In the excitement to serve the tart to the guests, I totally forgot to snap the pics. So I leave you guys with Laura Calder's pic instead ;) Happy baking!