Apple Tart Recipe With Picture

I came upon this Apple Tart (Apple Bavarian Torte) recipe by chance. We were living in Portland Oregon at the time and every week I would faithfully read the food section in The Oregonian. One week there it was, a lovely picture of this apple tart with its shortbread crust, cream cheese filling, slices of cinnamon-sugared apples, and scattering of sliced almonds. I immediately cut out the recipe and set about making it. This is so good warm from the oven, when the shortbread is nice and crisp, the filling is soft and creamy, and the slices of apple are warm and fragrant. Even today, almost 20 years after finding this recipe, it is still a family favorite.

This apple tart starts with a shortbread crust. There are many types of pastry crusts but I must say that this shortbread crust is the easiest one to make. The ingredients are simply placed in your food processor and pulsed until clumps start to form. Then all you have to do is press it into a springform pan and then its on to making the cream cheese filling. Again, the filling is made in the food processor and while it does have a softer consistency, its flavor will remind you of cheesecake. Once it is poured over the uncooked shortbread crust, sliced cinnamon-sugared apples are mounded on top. The finishing touch is sliced almonds. The tart is baked first in a very hot oven for 10 minutes and then the temperature is reduced. It is done when the crust has nicely browned, the filling is set, and the apples are tender when pierced with a sharp knife. Remove from oven and place on a wire rack to cool. This tart is excellent warm from the oven, at room temperature, or even cold.

I like to use Granny Smith apples for this dessert because of their year round availability and their tart flavor and crisp texture. However, if you are lucky enough to live close to an apple orchard or farmer's market, be sure to try using other tart crisp apples. Some of my personal favorites are Mutsu Golden, Rome, Stayman Winesap, Jonagold or Jonathan. You can also try mixing two or three varieties of apples for a more complex flavor.

Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Grease (or spray with Pam) a 9 inch (22 cm) springform pan.

CRUST: In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

FILLING: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

TOPPING: Combine the sugar and cinnamon in a large bowl. Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the springform pan on a larger baking sheet to catch the drips.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated.

CRUST:

1 cup (140 grams) all-purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

FILLING:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

TOPPING:

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon (2 grams) ground cinnamon

4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)

1/3 cup (35 grams) sliced almonds

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