This tart is perfect for any occasion but especially for fall or winter gatherings where you want to serve something that tastes good without being too heavy! Serve it warm out of the oven or at room temperature as desired!
Cube the butter and place the butter cubes in the freezer for 10 minutes.
Combine the flour, salt and sugar in a large mixing bowl. Add the butter cubes to the mixing bowl and cut with a pastry cutter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and add the eggs. Slowly stir around the outside edge of the eggs with your fingers to begin incorporating the flour mixture into the eggs. Continue until the mixture becomes clumpy. Begin gathering up the remaining exterior crumbs and add them to the dough ball while pressing down and away from you. Repeat the process until the dough is gathered into a ball, taking care to not overwork the dough.
Roll the dough in plastic wrap and place in the fridge to chill while you prepare the filling and apple topping.
Cream the ricotta and cream cheese using a stand mixer with the paddle attachment. Add the vanilla extract and continue mixing until smooth. Slowly add the powdered sugar and continue mixing until smooth. Add the egg and mix until smooth. Set the filling aside.
Place the lemon juice in a large mixing bowl.
Peel and core the apples. Halve the apples and then slice thinly. Place the apple slices in the bowl and toss to coat with the lemon juice. Add the sugar, lemon zest and cinnamon to the mixing bowl and toss to combine. Set aside.
Preheat oven to 375 degrees F.
Remove the dough from the fridge and unwrap.
Place the dough on a lightly floured surface and sprinkle the top of the dough with flour. Using a rolling pin, roll the dough out into a round that will cover the bottom and up the sides of a 9-inch tart pan with a removable bottom (you will likely have a little excess dough). Turn and flour the dough occasionally while rolling it out to prevent sticking.
Transfer the dough a lightly greased tart pan and trim away any excess from around the edges.
Pour the filling into the tart pan and smooth the top. Arrange the apple slices in a circle and across the center on top of the filling, pressing each slice down slightly to hold in place.
Bake for 1 hour or until the apples are golden brown.
Remove the tart from the oven and allow to cool for 30 minutes. Transfer the tart to the fridge to chill completely before serving.