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Creamy Bavarian Apple Tart

 Creamy Bavarian Apple Tart
Everyone comments on this tart's delicate crust and rich and creamy filling. There isn't a leftover in sight when I serve it! — Mary Anne Engel, West Allis, Wisconsin
12 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1/3 cup butter, softened
  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon ground cinnamon
  • 1 package (8 ounces) cream cheese, softened
  • 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


  • Preheat oven to 400°. In a large bowl, cream butter and sugar
  • until light and fluffy. Stir in flour, vanilla and cinnamon. Press
  • onto bottom and 1 in. up sides of a greased 9-in. springform pan.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • egg and vanilla just until combined. Pour into crust.
  • In another bowl, toss apples, sugar and cinnamon; arrange over

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Creamy Bavarian Apple Tart (continued)

Directions (continued)

  • filling. Bake 40-45 minutes or until apples are tender and crust is
  • golden brown. Cool on a wire rack. Refrigerate leftovers. Yield: 12
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.