This very easy to make tart.. will surely impress family and friends… totally delicious and spectacular to look at… you will not believe just how easy it is to make.
I do have a few tips to make this recipe an easy success.
TIPSMake sure your butter is softened.. it will need to be very soft (not runny) to make the crust.
The cream cheese is must also be very soft, this will prevent cream cheese lumps in your filling. You can soften it in the microwave.. click here for instructions and tips.
I personally like to use Granny Smith apples.. Golden Delicious are also very good… but you can use any other types you prefer.
Slice the apples thin… some recipes say to slice them a ¼ of an inch thick.. in my opinion that’s too thick… if you prefer thicker slices… and make them a ¼ inch thick.. you should nuke them in the microwave to soften them up otherwise your cake will bake nicely but your apples will be to stiff…
I slice mine extremely thin .. if you lice them thinly you will only need a little less than 2 apples… so you will have slices leftover for munching.. nothing wrong with that.
I have some sugar and cinnamon in a small spice jar with a shaker top… after laying the apples on top I sprinkle a little more on top because some apples will have more sugar and cinnamon than others.. I even it out a bit.
Just a side note.. I make up my own sugar and cinnamon and keep it in an old spice jar that I’ve run through the dishwasher.. it’s far cheaper than buying the ones pre-made. Here is a recipe you can use to make your own sugar and cinnamon.
The original recipe calls for almonds to be sprinkled on top for the last 10 minutes of baking… I don’t do that since not everyone can eat nuts and some people don’t care for the nut itself… instead I use almond extract in the filling, along with vanilla extract… it gives a nice subtle almond flavor.. if you’re not a fan of almond flavor then just use all vanilla instead.
The crust is patted into the tart pan… be careful not to make the bottom corners too thick, that will make the crust a little tough to break with a fork when cutting pieces or eating.
I always use a non-stick tart pan.. they’re worth the extra cost… believe me.
When the tart is cooling after baking… about 10 minutes after removing it from the oven.. gently take a very thin knife and loosen the sides of the tart from the pan.. yes.. I painstakingly loosen each little curve… it makes removal so much easier.
The cake gets refrigerated… however… you really have to set it out for at least 30-45 minutes before serving otherwise the crust is too hard and cutting is difficult .. not to mention eating it.
I melt about a tablespoon of apple jelly in a microwaveable bowl… and use a pastry brush to lightly coat the top after the tart has cooled. This gives it a professional look to it.
Recipe: Bavarian Apple Tart
All you need:For the Crust:
½ cup (8 tablespoons) softened unsalted butter
1/3 cup sugar
1 cup flour
For the Filling:
1 (8 oz.) pkg. Philadelphia Cream Cheese, softened
¼ teaspoon each of vanilla extract and almond extract
2 apples, peeled, cored and sliced very thin
1/3 cup sugar
½ teaspoon cinnamon
Sliced almonds (optional – see TIPS)
Extra sugar and cinnamon – See TIPS
1 tablespoon apple jelly, melted
All you need to do:
Preheat the oven to 425 degrees F.
You will need a 9 inch tart pan with removable bottom (non-stick is preferred).
To prepare the crust:
Beat the butter and 1/3 cup sugar until light and fluffy. Add the flour and beat until the flour is completely incorporated and the dough is sticky. Dump the dough into the tart pan and press it into the pan evenly (bottom and sides). ** See TIPS
To prepare the filling:
Beat the cream cheese, 1/3 cup sugar until well mixed and no cream cheese lumps appear. Add the egg, vanilla extract and almond extract and continue beating until very smooth (no lumps). Spread the filling on the crust.
To prepare the topping:
Toss the apple slices in a medium bowl with the 1/3 cup sugar and cinnamon. Arrange the apple slices in a fan starting with the outside edge. Use the small slices to fill in any gaps. Sprinkle a little sugar and cinnamon mixture on any slices that didn’t get coated enough.
Bake at 425 degrees F for 10 minutes.
Then reduce the temperature to 375 degrees F and bake for 25 minutes (the center should be set).
Cool for 10 minutes on a rack, then loosen the tart crust from the sides of the pan with a sharp knife. **See TIPS
When it is cool enough to handle the pan (about 30 minutes) remove the tart pan sides and cool the tart on a rack. Lightly brush the melted apple jelly over the top of the tart (I brush the very top of the crust side as well to give it a professional look).
Cover with plastic wrap and refrigerate for about 2 hours.