Return to Content

Bavarian Apple Tart

Bavarian Apple Tart
3 votes, 5.00 avg. rating (94% score)
Print Friendly

Yield: 6 to 8 servings

This Bavarian Apple Tart recipe's a keeper! Rich and delicious, it looks and tastes like a lot more work than it really is.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • Pastry:
  • 1/4 cup (1/2 stick) butter or margarine, at room temperature
  • 1/3 cup white sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose white flour
  • Filling:
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/4 cup white sugar
  • 1 egg, slightly beaten
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 4 cups peeled, cored, and sliced apples
  • 1/4 cup slivered almonds


Preheat the oven to 450 degrees F. Grease a 9-inch springform pan.

To make the pastry, cream the butter with the 1/3 cup sugar and 1/4 teaspoon vanilla. Add the flour. Press onto the bottom and up the sides of the pan.

To prepare the filling, beat the cream cheese and 1/4 cup sugar until smooth. Mix in the egg and 1/2 teaspoon vanilla and beat until smooth. Pour into the pastry.

To prepare the topping, combine the 1/3 cup sugar and cinnamon. Toss with the apples. Arrange on top of the cream cheese mixture. Sprinkle the almonds on top.

Bake for 10 minutes. Reduce the heat to 400 degrees F and continue baking for 25 minutes more. Cool completely before removing the rim from the pan.
Updated Thursday, May 23rd, 2002

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

2 Responses to Bavarian Apple Tart

  1. suzanne ehrhart-segarra October 7, 2002 at 1:19 pm #

    Might do better in an 8 inch pan.

  2. Anonymous November 29, 2008 at 10:07 pm #

    Been making this for years, so good!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111