Bavarian apple tart that has moist, sweet apples nestled in a cream cheese layer atop a sweet crust.
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1 cup all-purpose flour
1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1/2 cup sugar
2 (8-ounce) packages cream cheese, softened
2 large Land O Lakes® Eggs
1 teaspoon vanilla
4 medium (4 cups) tart cooking apples, peeled, sliced 1/4-inch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash ground cardamom
1/4 cup sliced almonds
Heat oven to 375°F.
Combine all crust ingredients in 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. Bake 10 minutes.
Combine 1/2 cup sugar, cream cheese, eggs and 1 teaspoon vanilla in same bowl. Beat at medium speed, scraping bowl often, until smooth. Spread mixture over crust.
Place apples in another 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 15-20 minutes or until center is almost set. Cool completely.
Remove rim from springform pan. Store refrigerated.
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Explore reviews fromour online community
Absolutely amazing. Flakey sweet crust. Even family members who usually don’t go for pie are loving it!
I only used one cream cheese package to make it lower fat, and it turned out well.
This is a delicious recipe, but the apples do not get crisp. Are they supposed to? Your picture shows the apples sort of standing up where I had mine laying down flat. It was difficult to cut thru the apples to create a serving piece. Perhaps I sliced my apples too thin by using a mandoline slicer? Please help solve this problem so I can continue using this recipe.
Hi Norma, thanks for your question! In this photo, the apples are sliced a bit thicker, and layered on top of each other in a way that makes them look like they are standing up straighter. It will still taste delicious if the apples are flat! Happy baking!
I used almond flour rather than wheat flour and Splenda rather than sugar in the crust. Worked great. I did use real sugar for the topping though.
Luscious, elegant and easy! I would advise wrapping the pan with foil in order to prevent leaks (voice of experience). Thoroughly chilling, after cooling it completely on the counter, improves the flavor, which is even better the 2nd day. It was hard to slice into pretty slices using a butter knife - maybe a pizza cutter or a long knife would work better? This recipe is a keeper!
could I use chopped walnut ontop instead of almonds and would it be OK to add these at the beginning instead of halfway through the baking?
Hi Susan, you could definitely substitute chopped walnuts in this tart if you would like. The reason for adding them halfway through baking is so they don't burn in the oven. We'd still suggest adding them halfway through the baking to avoid burning. Hope this helps - happy baking!
What type of apples are good for this recipe?
Hi Maggie, we would recommend using a tart, crisp apple such as Granny Smith or Jonagold. Happy baking!
What do you see when bushels of bright, new apples start appearing in the markets? Are you dreaming of a classic apple pie — or maybe a strudel, a tart or dumplings with brandy sauce? How about all of the above?