Monday, November 2, 2015

Bavarian Apple Tart with Calvados Whipped Cream





This beautiful Bavarian Apple Tart with a homemade buttery shortbread-style crust, encases a luscious cream cheese filling topped with cinnamon-sugared apples and garnish of sliced almonds, for a fabulous dessert that makes the most of autumn's bountiful crisp sweet apples. Prepared in a springform pan and baked for 35 minutes until the crust is a rich golden brown and the almonds appear toasted, this stunning tart is a fabulous finale to any special meal or festive occasion. Surprisingly light and easy to prepare, a dollop of Calvados Whipped Cream makes a glorious crown for this German-inspired Apfeltörtchen. 



Butter, sugar and flour blended in a standing mixer until the dough starts to hold together

The dough is pressed up the sides and along the bottom of a greased springform pan,
then refrigerated until the filling is ready

Cream cheese, sugar, egg and vanilla are blended until smooth

I harvested apples from our tree for the tart

Peeled, cored and sliced very thinly, the apples are mixed with sugar and cinnamon

The apples are then tossed to coat with the sugar and spice

The cream cheese mixture is poured into the chilled crust then topped with the apples and garnished with sliced almonds 

Baked at 425°F for 10 minutes, then reduced to 375°F for another 25 minutes, until the crust is a rich golden brown and the almonds appear toasted, the torte is left cool in the pan then refrigerated for 3 hours to firm up the filling



Bavarian Apple Tart
Serves 10-12

9 tbsp butter, softened

1 cup sugar, divided into thirds
1 cup flour
8 oz cream cheese, softened
1 large egg
1/2 tsp vanilla
1/2 tsp ground cinnamon
4 large apples or 7 small, peeled and thinly sliced
1/4 cup sliced almonds
1/4 cup icing sugar, for garnish - optional

Calvados whipped cream:

1 cup chilled heavy cream
2 tsp sugar
2 tsp Calvados 


Heat oven to 425°F. Cream the butter and 1/3 cup of the sugar in small bowl with an electric mixer until light and fluffy. Add the flour and blend until the mixture firms up and when pinched, doesn't crumble. Grease a 9-inch springform pan, and working with your fingers, spread the dough onto the bottom and about 2 inches up the sides of the pan — it should have a handmade rustic artisanal look. Place in the refrigerator while you make the fillings.


Beat the cream cheese and 1/3 cup of the remaining sugar in same bowl and blend on medium speed until well combined. Add the egg and vanilla, mix well then pour the cream cheese mixture into the pastry lined pan. Combine the sliced apples with the cinnamon and sugar, tossing well to coat evenly, then place in layers over the mixture and sprinkle the top with the almonds.


Bake for 10 minutes, then reduce temperature to 375°F and bake another 25 minutes, or so until the crust is a rich golden brown and the almonds appear toasted. Let the tart cool completely before removing the springform sides, then place covered in the refrigerator for 2-3 hours to allow the cheese filling to firm up. Before serving, dust the top of the torte with icing sugar, then beat the whipping cream with sugar and Calvados until the cream holds soft peaks. Slice and serve the tart at room temperature or chilled with a dollop of the Calvados whipped cream.