Bavarian Apple Tart
May 2024
I found this recipe after having a delicious apple tart at the 'baked poets' they had included a layer of raspberry jam/puree against a very nuttie pastry.
I use my normal pastry recipe with 3/4 cup of roughly ground almonds added.
Filling
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened 500grm
1 teaspoon vanilla
4 medium (4 cups) tart cooking apples, peeled, sliced 1/4-inch
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash ground cardamom
1/4 cup sliced almonds
Bavarian Apple Tart
Moist, sweet apples are nestled in a cream cheese layer atop a sweet crust in this apple dessert recipe.
45 min.prep time 2:15total time
12 servings
Directions
Heat oven to 375°F. Combine all crust ingredients in small bowl. Beat at medium speed, scraping bowl often, until dough leaves sides of bowl and forms a ball. Press onto bottom of 10-inch springform pan. and spreed with raspberry jam
Combine 1/2 cup sugar, cream cheese, eggs and 1 teaspoon vanilla in same small bowl. Beat at medium speed, scraping bowl often, until smooth. Spread mixture over crust.
Place apples in large bowl. Sprinkle with 1/3 cup sugar, cinnamon, nutmeg and cardamom; toss to coat. Arrange apples in concentric circles over filling, pressing narrow end of apple slices into cream cheese mixture.
Bake 45 minutes. Sprinkle with almonds; continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool completely.
Remove rim from springform pan. Cut into wedges. Store refrigerated.
Combine 1/2 cup sugar, cream cheese, eggs and 1 teaspoon vanilla in same small bowl. Beat at medium speed, scraping bowl often, until smooth. Spread mixture over crust.
Place apples in large bowl. Sprinkle with 1/3 cup sugar, cinnamon, nutmeg and cardamom; toss to coat. Arrange apples in concentric circles over filling, pressing narrow end of apple slices into cream cheese mixture.
Bake 45 minutes. Sprinkle with almonds; continue baking for 15 to 20 minutes or until knife inserted in center comes out clean. Cool completely.
Remove rim from springform pan. Cut into wedges. Store refrigerated.