Sunday, June 16, 2013

Bavarian Apple Tart

The baking theme for this week is healthy, so I took a recipe straight out of the “trimmed-down favorites” section of the Taste of Home Baking cookbook. Each slice is 213 calories with 9 grams of fat, and delicious to boot. I really like the pairing of the apples with the cream cheese – it gives this tart a different feel from the same old apple pies. As you can see, the tips of the top layer of apples got a bit burnt - keep an eye on your tart as it bakes.

1/3 cup sugar
1/3 cup butter (5 1/3 tablespoons), softened
1 cup all-purpose flour
1/8 teaspoon ground cinnamon
½ teaspoon vanilla extract

In an electric mixer or other bowl, add the sugar and butter and beat on medium speed until light and fluffy, about 2 minutes. Add in flour, cinnamon and vanilla and mix to incorporate. Place the dough in a 9” tart pan. Lay a piece of plastic wrap over it, and work the dough until it covers the bottom and sides of the pan. Refrigerate until ready to use.

1 package (8 ounces) Neufchatel or low-fat cream cheese
¼ cup sugar
1 egg
1.5 tablespoons vanilla extract

In a large bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla until just combined. Pour mixture into the pie crust.

4 cups thinly sliced peeled apples (about 4 medium; I only needed ~3)
1/3 cup sugar
¾ teaspoon ground cinnamon

Slice the apples and place in a large bowl with sugar and cinnamon. Toss to coat. Arrange apples on top of tart. Bake the tart at 400°F for 40 minutes, or until the apples are tender and the crust is golden brown. Let cool a bit before serving. 


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