Apple tart «Bavaroise»

I don’t know what should be “bavarois” (=from Bavaria) in this tart. I found the recipe in a little cookbok that was made by the inhabitants of a small village in the Quebec countryside. This little village has many orchards, and so people there gathered apple recipes for their village 150 years anniversary.

Apfelkuchen «Bavaroise»
1 portion puff pastry or pie dough
250 grams Cream Cheese (Philadelphia), softened
1/4 cup granulated sugar (1)
2 eggs
1/2 teasp. vanillia
1/2 teasp. cinnamnon
3-4 large apples
1/3 cup granulated sugar


Line a pie dish with dough.
Beat cream cheese and sugar (1) until soft, add eggs and vanilla, beat well. Pour on the dough. Peel and core the apples an cut in slices. In a small bowl mix augar an cinnamnon dip the apples slices in this mixture and arrange them like tiles on the batter. Sprinkle remaining cinnamnon sugar over the apples.
Bake : At 450°F/220°C for 10 minutes, reduce heat to 375/190°C and let bake for another 30 minutes

Apfelkuchen «Bavaroise»

Note: This tart is almost too sweet with the spple slices dipped in sugar. Next time I’ll just sprinkle some cinnamnon suger over the apples.
Apfelkuchen «Bavaroise»

2 Responses to “Apple tart «Bavaroise»”

  1. anthony (anonymous) says:

    What a great looking cake and nice to find you outside the world of flickr. The very best with it.

  2. Chavaleh (anonymous) says:

    TITLE: Mmmmm.
    Goodness that looks tasty. I just made some apple dumplings in ginger syrup last night. I love eating way too many apples in the fall, of course it’s supposed to be 82 here today, not feeling much like fall.

Leave a Reply