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Bavarian Apple Tart

 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
12 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups thinly sliced peeled tart apples (about 4 medium)
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon


  • In a large bowl, cream butter and sugar until light and fluffy. Stir
  • in 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 bowl, beat 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

2 of 2

Bavarian Apple Tart (continued)

Directions (continued)

  • 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.
Nutritional Facts: One piece equals 213 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 113 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1/2 fruit.