Shortbread Crust:

• 1 cup (142 grams) all-purpose flour

• 1/2 cup (57 grams) powdered sugar

• 1 stick (113 grams) unsalted butter, room temperature

Cinnamon Cream:

• 1/2 cup (118 ml) heavy cream, cold

• 8 ounces (225 grams) cream cheese

• 1/2 cup (57 grams) powdered sugar

• 1 teaspoon ground cinnamon

Surface Design:

• 3-5 apples
  *Using multiple apple varieties will lend vibrant color and flavor contrast but a single variety will give stunning results too!

More By Lauren Ko:

Instagram: @lokokitchen

Cookbook: PIEOMETRY

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To Make the Crust:

1. Preheat oven to 375

2. Combine the flour and powdered sugar in a medium mixing bowl. Incorporate the butter into the flour mixture until a homogenous dough forms

3. Press the dough into a 9-in tart pan with a removable bottom, using your palm to flatten it into an even layer.

4. Bake for 17-20 minutes, until golden brown.

5. Allow the crust to cool completely before assembling the tart.

To Make the Cinnamon Cream

1. Whip the heavy cream to soft peaks with an electric mixer in a large bowl. Set aside.

2. Combine the cream cheese, powdered sugar, and cinnamon in a large bowl and blend with an electric mixer until smooth,

3. Gently fold in the whipped cream. Do not overmix.

To Assemble the Tart

1. Remove the baked and cooled crust from the pan and place carefully on a plate. Use an offset spatula to smooth the cinnamon cream over the surface of the crust, leaving a 1/4-inch edge of exposed crust

2. Stand the apples stem up and run your knife straight down to cut each into four wedges.

3. Place each apple section skin-side up and cut into thin slices.

4. Arrange 6-8 apple slices in a staggered, overlapping row and transfer the line of apples as a single unit and stand them skin-side up in the cream.

5. Continue arranging rows of apple slices on the tart surface until fully covered. Serve fresh.