Bavarian apple tart that has moist, sweet apples nestled in a cream cheese layer atop a sweet crust.
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.
Love baking with apples? Try our highest rated Blue Ribbon Apple Pie! You can't go wrong with this classic.
Explore reviews fromour online community
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 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?