Bavarian Apple Tart
Everyone in my card club commented on this tart's wonderful taste. No one guessed that the delicate crust, creamy filling and sweet topping are light. There wasn't a leftover in sight when I serve this.
—Mary Anne Engel of West Allis, Wisconsin
SERVINGS
|
12
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
40 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 1/3 cup butter, softened
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- FILLING:
- 1 package (8 ounces) reduced-fat cream cheese
- 1/4 cup sugar
- 1 egg
- 1-1/2 teaspoons vanilla extract
- TOPPING:
- 4 cups thinly sliced peeled Granny smith or other tart apples (about 2 medium)
- 1/3 cup sugar
- 3/4 teaspoon ground cinnamon
DIRECTIONS
In a large mixing bowl, cream the butter and sugar. Add the vanilla, flour and cinnamon. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in egg and vanilla just until combined. Spread over crust.
In another bowl, toss the apples, sugar and cinnamon; arrange over filling. Bake at 400° for 40 minutes or until apples are tender and crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 12 servings.