Bavarian Apple Tart


It’s that time of the year again, where the hot chocolates, mulled wine and spiced cakes come back into play, and to be honest it’s my favourite time of the year. The warmth and the comfort that can come from food during the autumn season makes me so happy. And I just love everything about autumn, the colours trees go, kicking leaves as you go for walks, the frosty grass in the mornings and those bone warming cups of tea when you get in from the cold.

So as autumn fully starts to set in, what could beat a good old twist on an apple tart; full of spice, sweet crumbly pastry and delicious cream cheese. Yes, this is a Bavarian apple tart, and it is oh so good. This tart really is autumn and warmth on a plate, it’s rich, creamy, sweet and simple to make. 

I’ve always been a bit apprehensive about making pastry, it just never really goes well for me; it falls apart, there’s never enough, it’s greasy, it’s crumbly, every problem, I’ve had it. This bake however, was probably one of the first in a long time I’ve got it right, wehey!

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Bavarian Apple Tart

As autumn sets in and apples come into season, what better way to use a glut of apples than with this Bavarian apple tart recipe

Course Tarts & Pies
Author FentonEats

Ingredients

Sweet Pastry

  • 90 g caster sugar
  • 125 g unsalted butter
  • 250 g plain flour
  • 2 eggs
  • 2 egg yolks

Spiced Cream Cheese Filling

  • 50 g caster sugar
  • 70 g brown sugar
  • 30 g plain flour
  • 350 g cream cheese full fat
  • 1 tsp vanilla extract, bean or paste
  • 2 tsp cinnamon
  • 2 tsp nutmeg

Apples

  • 5 apples finely sliced
  • 500 ml cold water
  • 2 tbsp lemon juice

Instructions

Sweet Pastry

  1. Cream the butter and sugar together in a mixer, until light and combined - about 3 minutes or so - or go for the rubbing-in hand-on's technique

  2. Add the egg and yolks to the mix and work it into the butter and sugar

  3. Add the flour into the mix gently working the mix into a ball but being mindful to not overwork the pastry otherwise it won't be short but elastic

  4. Flour a surface and work the dough into a ball. I flattened mine out a little so it would chill a bit faster and make it easier for putting into the tart tin at this point. So once it's either in a ball or flattened out a little, wrap it in clingfilm and pop it in the fridge to firm up a little

Cream Cheese & Apples

  1. In a large bowl mix the cold water and lemon juice together - this will be used to put the apple slices in to stop them browning whilst you're cutting them up and during the tart prep - sneaky little trick! The citric acid helps to prevent oxidisation which cause apples, and pears also, to go brown

  2. Cut the apples in half and then into quarters and thinly slice them to about 0.3cm or as thin as you can get them so they can be layered ontop of one another

  3. Preheat the oven to 230C/210C fan and make a start on the cream cheese filling

  4. In a bowl add the cream cheese and sugar and beat on a medium speed until combined and then add the egg, flour, vanilla and spices and mix until well combined again

  5. Take the pastry out, lightly flour a surface and then roll out into a large round shape, large enough so it can cover your tart tin and then spread onto the tin and trim off any excess

  6. Pour the cream cheese into the tart tin and spread out evenly

  7. Remove the apples from the lemon water solution and using a towel dab them dry as you start to layer them onto the tart. Start with one and tuck the next underneath or on top, just get those skins on the top as they

  8. Bake the tart at 230C/210C fan for 10 minutes and then reduce the heat to 190C/170C fan and continue to bake for 25 minutes, until you start getting a nice browning colour

  9. Remove from the oven and cool a bit before removing from the tin.

Recipe Notes

Any leftover pastry just wrap them up and freeze - could come in handy for small pies

Keep refrigerated 

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