Apple Cream Crumble Tart

• 0.5 (15 ounce) package ready-to-use refrigerated pie crusts (1 crust)
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 egg
• 2/3 cup sour cream
• 3 medium apples, cored, peeled and sliced
• 1/2 cup flour
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/3 cup butter or 1/3 cup margarine
• 1/2 cup planters peanuts, chopped

1. Preheat oven to 350u0b0F Roll pastry to 12-inch circle on lightly floured surface. Line 10-inch quiche dish or tart pan with removeable bottom with pastry. Trim edges of pastry even with top of dish; pierce pastry with fork. Bake 15 minutes. Set aside.
2. Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add egg'; mix well. Blend in sour cream. pour into sour cream. Pour into crust; top with apples. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans; sprinkle over apples.
3. Bake 50 minutes or until golden brown. Cool. Store leftover tart in refrigerator.
4. Garnish with a cinnamon stick tied with orange peel just before serving.

cream cheese, sugar, vanilla, egg, sour cream, apples, flour, sugar, ground cinnamon, butter, planters peanuts

Taken from www.food.com/recipe/apple-cream-crumble-tart-417963 (may not work)