Spray a 9" round or 14" x 4-1/2" tart pan with a removable bottom. Roll out pastry crust to cover base and sides of pan. Cover and refrigerate for 30 minutes
Preheat oven to 350°F. Cut parchment paper to cover pastry and spread with a layer of uncooked beans or rice. Bake 10 minutes, discard paper and beans, and bake an additional 10 minutes. Cool on wire rack.
Blend cream cheese, condensed milk and vanilla until smooth. Pour into crust, cover and refrigerate 5-6 hours.
Combine apples, lemon juice, cinnamon stick, water and sugar in a saucepan. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat, drain liquid and discard cinnamon stick.
Melt apple jelly and ground cinnamon over low heat. Arrange apple slices on top of tart. Brush with apple jelly and refrigerate until ready to serve.