Bavarian Apple Tart

Preheat oven to 450 degrees F and place rack in the center of the oven. Grease a 12 inch tart pan with removeable bottom.
CRUST:
1 1/2 C flour (I use a gluten free asian rice flour)
1/2 C confectioners sugar
3/4 C cold unsalted butter, cut into small pieces
3/4 tsp xantham gum (Only if you are using gluten free flour)
In the bowl of a food processor place the flour,sugar and xantham gum (if using). Pulse to blend together. Add butter and pulse until dough just begins to hold together. Pat the dough onto the bottom and up the sides of your pan. Cover in plastic wrap and place in the fridge while you make the filling.
FILLING:
12 oz cream cheese at room temp
1/3 C granulated sugar
2 large eggs
3/4 tsp vanilla
In the food processor, process the cream cheese until smooth. Add the sugar and mix well. Blend in the eggs and vanilla and mix until smooth. Remove the crust from the fridge and pour in the filling. Return to the fridge while you prepare the topping.
TOPPING:
1/3 C granulated sugar
3/4 tsp cinnamon
4 C granny smith apples, peeled and cut into 1/4inch slices.
1/3 C sliced almonds
Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the tart pan on a larger baking sheet to catch the drips.
Bake at 450 degrees F for 10 minutes. Reduce heat to 400 degrees F and bake for 25-30 minutes until apples are soft and top is golden brown. Remove from oven and place on a wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature.