1 1/3 cups reduced-fat sour cream
3/4 cup sugar
1/2 cup flour
2 large eggs*
1 tsp vanilla extract
5 cups coarsely chopped firm apples
Preheat oven to 350 degrees.
In a small saucepan, over medium heat, melt butter; stir in the cracker crumbs and 1/2 teaspoon of the cinnamon until well blended.
Press mixture firmly onto the bottom of a 9-inch springform pan.
Bake at 350 degrees for 10 minutes; remove from oven and set aside to cool.
In large mixer bowl, combine the sour cream, 1/2 cup of the sugar, and 2 tablespoons plus 1 1/2 teaspoons of the flour. Beat mixture at medium speed until well blended. Beat in the eggs and vanilla until well blended. Using a large silicone spatula, gently stir in the chopped apples; place mixture over the prepared crust.
Bake at 350 degrees for 35 minutes or just until the center is set.
Before serving, cut into 12 equal slices and make the following topping:
Combine the remaining cinnamon, sugar, and flour together in a small bowl. Cut in the remaining butter with a pastry blender until mixture is coarse crumbs. Sprinkle evenly over the tart.
Broil 3 to 4 minutes until topping is a golden brown.
Let stand about 15 minutes before serving.
*May substitute 1/2 cup egg substitute if desired.