In a food processor, combine flour, powdered sugar & cornstarch. Cover & process until combined; add butter. Pulse with on/off turns until mixture forms fine crumbs. Press mixture onto the bottom & 1 1/2″ up the sides of a 9″ spring form pan.
Filling
Beat cream cheese & 1/4 cup sugar with mixer until well blended. Add egg & vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar, 2 Tbsp flour & spice blend. Add to apples in a large bowl; toss to coat. Spoon over cream cheese layer.
Bake, cover with foil for about 20 minutes. Uncover & continue to bake for another 30 minutes or until apples are tender. Remove from ove & cool completely on a wire rack.
Glaze/Fruit
Place sugar, cornstarch & water into a saucepan and bring a boil while constantly stirring with a hand whisk or a spoon.
Once boiled, remove the glaze from the heat and let it cool a bit. Stir every 3-5 minutes to prevent a film from forming on the surface of the glaze.
Prepare fruit for topping. Place in 12 ‘wedges’ on top of cooled tart. With a silicone brush, gently apply the glaze on top of the fruit to keep the made pattern. Refrigerate the pastry for at least 1 hour before serving.
Recipe Notes
SPICE BLEND MIX
4 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/4 tsp white pepper
1 tsp anise seed
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp mace
Grind the spices together in a coffee grinder or blender; place in a screw-top jar in the refrigerator.
Any extra spice mix can be used in recipes calling for ‘apple or pumpkin pie spice’.