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Bavarian Apple Tart
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Gourmet Archives
Crust:
1
cup (2 sticks) unsalted butter, softened
1/2
cup plus 3 tablespoons sugar
1
teaspoon vanilla extract
2
cups flour
Filling:
1
pound cream cheese, softened
1/2
cup sugar
2
large eggs
1
teaspoon vanilla extract
Topping:
4
Granny Smith apples (2 pounds)
1
teaspoon cinnamon
1/2
cup sugar
1/4
cup sliced blanched almonds
Preheat
oven to 400 degrees F. Butter a
10-inch springform pan.
For crust: In food
processor blend butter, sugar and vanilla, just until combined. Add flour and process just until dough forms.
Remove dough
and form into a ball.
Press dough onto bottom and 1 inch up side of the prepared pan.
Transfer to freezer and chill 10 to 15 minutes or until
slightly
firm.
For filling: In a large
bowl combine cream cheese, sugar, eggs and
vanilla.
Beat until combined well.
For topping: Peel and
core apples and cut them into 1/2-inch-thick slices.
In a large bowl toss together apple slices, cinnamon and sugar
until slices
are coated. Pour
cream cheese filling into crust and arrange apple topping
on filling to
cover evenly. Sprinkle
almonds over apples. Bake
tart in
lower third of oven until top is browned, about 1 hour 10 minutes.
Transfer to rack and cool to room temperature. Make 1 day ahead and
chill, covered.
Featured Archive Recipe:
Rhineland Apple Tart
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