1/2 c. butter
2 tbsp. sugar
1 tbsp. grated orange rind
1 c. flour
1 (8 oz.) pkg. cream cheese, softened
1 (7 oz.) jar marshmallow cream
2 eggs
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1 (20 oz.) can apple pie filling
2 tsp. lemon juice
1 (8 oz.) container whipped topping

Preheat oven to 425 degrees. Beat butter, sugar and rind until light and fluffy. Add flour; mix well. Spread dough on bottom and 1-inch high around sides of 10-inch springform pan.

Combine cream cheese, marshmallow cream, eggs and spices, mixing at medium speed on electric mixer until well blended. Stir in pie filling and juice. Spoon over crust. Bake at 425 degrees for 10 minutes.

Reduce oven temperature to 375 degrees and continue baking for 25-30 minutes or until golden brown and knife inserted near center comes out clean. Loosen tart from rim of pan; cool before removing rim of pan. Top with whipped topping. Makes 12 servings.