The thought of a shortbread crust, cream cheese layer, apples, and cinnamon...so yummy! It makes my mouth water! So delicious and easy...I just have to share the recipe for Bavarian Apple Tarte with you! The next dinner party in Sayulita you have or are going to, I highly recommend that you try this recipe. Everyone loves it and all the ingredients are available here in our Sayulita tiendas. I can pretty much guarantee that there will be no leftovers! So here is my recipe:
INGREDIENTS AND METHOD FOR CRUST:
-1/2 cup butter... I love Mexico’s unsalted butter, called mantequilla, in Spanish.
-1/4 cup white sugar
-1/4 tsp pure vanilla... I used powdered vanilla today, but liquid is also fine. I find that the powder blends into the crust more evenly. Alas Blancas in Sayulita sells both powdered and liquid vanilla.
- 1 cup white flour
Combine ingredients with a food processor until the dough just begins to gather together, or mix by hand using your fingertips to blend the butter with the flour.
Press on bottom and up the sides of removeable fluted tarte pan or 9” springform pan.
Bake at 350 degrees until golden brown. Pay careful attention to crust baking. You may have to poke a few holes with a fork if dough puffs up in spots**
**In the past, I did not pre-bake the crust, never being certain if the bottom of the crust was baked enough. So, I decided to experiment this time to see if pre-baking would take away my uncertainty. It was much better!
INGREDIENTS AND METHOD FOR FILLING:
-1-210 grams Philadelphia Cream cheese rectangle... at room temperature
-2T white sugar
-1/2 tsp pure liquid vanilla
Combine ingredients in food processor or hand beater and then pour over golden baked crust.
INGREDIENTS AND METHOD FOR TOPPING:
-2 apples peeled and cut into slices about 1/8” thick. I like Granny Smith the best as they hold their shape during baking.
-1/4 cup slivered almonds or crushed whole almonds
-1/2 tsp cinnamon (canela) in Spanish... available in many Sayulita tiendas
Toss together until the cinnamon has coated the apples evenly.
Top cream cheese layer with apple mixture.
Bake at 350 degrees until cream cheese filling has puffed up a bit around and between the apples ... about 1⁄2 hour
Cover lightly with a sheet of foil if it looks like the crust on the sides is getting too dark.
Cool on rack. Do not remove from the pan until tarte is completely cooled.
VERY CAREFULLY loosen sides from the pan with a thin, sharp knife being very careful to not break crust.
**This is a good tip. To remove the sides of a removable bottom tarte pan or springform pan, set cooled pan on a fat can of refried beans, etc. Any can that will hold the pan solidly will work. Let the side off the pan drop down and your tarte is ready to slice and serve!
Truly, everyone who has tasted this wonderful tarte loves it and asks me for the recipe! Sharing my love for good food is so fun for me!
If you’ve had a chance to try this or any of the recipes I have posted, please leave me a comment, or if you have any questions about the ingredients or method, email me here. I would love to hear from you and would be delighted to reply!
My next column will be a chicken recipe that I have been making for over 30 years now. Chicken Souvlakia... comes out delicious every time!