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.
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?