Bavarian Apple Tart
This Bavarian Apple Tart features a creamy combination of sweetened cream cheese studded with cinnamon-sugar tossed apple slices. The creamy filling is from a Land O'Lakes recipe. I replaced their tart shell with my go-to pâte sucrée crust that adds a crisp, buttery flavor.
Servings 1 9.5 inch tart
Equipment
Ingredients
- 9.5 in pâte sucrée par baked (follow link for recipe)
- ½ cup granulated sugar
- 16 oz cream cheese room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 cups apples peeled, quartered and sliced into crescent shapes
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom
- powdered sugar for dusting on top of tart
Instructions
PÂTE SUCRÉE (SWEET TART DOUGH)
- Prepare pâte sucrée recipe for a 9.5 inch tart pan. Use shorter baking time to par bake bake the sweet tart dough.
- Place the tart on a rack to cool completely.
CREAM CHEESE FILLING
- In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium-low speed until well combined. Scrape the sides of the bowl with a spatula to assure the sugar is evenly blended.
- Add eggs one at a time, beating well to incorporate. Add vanilla and mix to combine.
- Pour cream cheese mixture into cooled par baked tart shell and smooth with an offset spatula.
APPLE TOPPING
- Preheat oven to 350 F (177 C, Gas number 4) and place rack in the middle of the oven.
- In a large bowl, gently mix the apple slices with the sugar and spices together with a spatula, folding carefully so that the apples do not break.
- Starting at the middle of the tart and working your way out, place the apples one by one into the cream cheese filling with the narrower interior side of the apple slice facing down into the filling and the wider exterior of the apple facing out. If one end of the apple is wider than the other, place the wider end towards the outside. (Think of the way a flower petal on a daisy is narrow at the center and wider at the outside)
- Place the apple slices in concentric circles until you reach the exterior edge of the tart. See images of the unbaked tart for reference in placement.
- Bake for 55-60 minutes, or until the center of the tart is almost set. Cool on a rack.Use a pie shield to keep the outer edge of the tart crust from browning too much.
- Spoon a small amount of powdered sugar into a fine-mesh sieve and VERY gently tap it against your hand while holding over the tart. Remove the tart from the pan and place on a serving platter.