USE pulsing action to process flour, butter and 1/2 cup cream cheese spread in food processor until mixture is well blended and starts to form ball. Shape into ball with hands; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.

HEAT oven to 400°F. Roll out pastry on lightly floured surface to 14x8-inch rectangle. Place on parchment-covered baking sheet; set aside. Mix remaining cream cheese with half of dry jelly powder; spread onto crust to within 2 inches of edges. Toss apples with cinnamon, cornstarch and remaining dry jelly powder; spoon over cream cheese mixture. Fold edges of pastry over apples toward centre of tart. (Apples will remain exposed in centre.) Sprinkle with nuts.

BAKE 35 min. or until pastry is golden brown and apples are tender.