Apple Cream Crumble Tart

• 1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tsp. vanilla
• 1 egg
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3 medium apples, cored, peeled and sliced
• 1/2 cup flour
• 1/4 cup sugar
• 1 tsp. ground cinnamon
• 1/3 cup cold butter or margarine
• 1/2 cup chopped PLANTERS Pecans

1. Preheat oven to 350F.
2. Roll pastry to 12-inch circle on lightly floured surface.
3. Line 10-inch quiche dish or tart pan with removable bottom with pastry.
4. Trim edge of pastry even with top of dish; pierce pastry with fork.
5. Bake 15 minutes.
6. Set aside.
7. Beat cream cheese, 1/3 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
8. Add egg; mix well.
9. Blend in sour cream.
10. Pour into crust; top with apples.
11. Mix flour, 1/4 cup sugar and cinnamon; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
12. Stir in pecans; sprinkle over apples.
13. Bake 50 minutes or until golden brown.
14. Cool.
15. Store leftover tart in refrigerator.

ready, philadelphia cream cheese, sugar, vanilla, egg, s, apples, flour, sugar, ground cinnamon, cold butter, pecans

Taken from www.kraftrecipes.com/recipes/-16289.aspx (may not work)