- Dish type
- Celebration cakes
This tart has a buttery shortbread base, a sweet cream cheese filling and layers of cinnamon coated apples. It's topped off with toasted almonds which add a lovely crunch and make it look irresistible!
282 people made this
- For the base
- 110g butter
- 5 tablespoons caster sugar
- 1/4 teaspoon vanilla extract
- 125g plain flour
- For the filling
- 1 (200g) tub cream cheese
- 4 tablespoons caster sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- For the topping
- 6 apples - peeled, cored and sliced
- 5 tablespoons caster sugar
- 1/2 teaspoon ground cinnamon
- 25g flaked almonds
MethodPrep:25min ›Cook:35min ›Extra time:15min › Ready in:1hr15min
- Preheat oven to 230 C / Gas mark 8.
- To make the base, cream together butter, sugar, vanilla and flour. Press base mixture into the flat bottom of a 23cm (9 in) springform or loose bottomed tin. Set aside.
- For the filling: In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over base.
- For the topping, toss apples with sugar and cinnamon. Spread or arrange layers of the apple mixture over the cream cheese filling.
- Bake for 10 minutes. Reduce heat to 200 C / Gas mark 6 and continue baking for 25 minutes. Sprinkle almonds over top of apples. Continue baking until lightly browned. Cool before removing from tin.
To ensure easy removal of the tart, grease the tin well and line it with baking paper.
Reviews & ratingsAverage global rating:(298)
Reviews in English (227)
by MAGGIE MCGUIRE
Good recipe, Terri. I've made this twice now. First according to the recipe: I like the crust, but there was a little too much of it for my taste, and I liked the filling which there was a little to little of it. I thought the apples being crunchy detracted from the overall flavor. So, the second time I cut the crust by 1/3, upped the filling by another 1/2, and precooked my apples in the cinnamon sugar in the microwave for 3 minutes. Then I arranged the apples in a circular pattern covering the entire top of the torte. While warm from the oven, I covered the top evenly with a cinnamon sugar sauce. Wow! What flavor, and the presentation was beautiful. The ladies at my Bunco party thought I had ordered it from their favorite bakery! Thanks for creating the roadmap that helped me reach my destination....AND keep up my reputation as the best cook in the group!-08 Jan 2003
This was *THE* most gorgeous dessert I've ever personally made. It came out looking like I had spent a gazillion dollars on it at some fancy bakery -- well, until I tried to cut through the crunchy apples!!!! I WISH I had seen the review that suggested to cook them first, because they DEFINITELY need it!!! Also, I think two medium/largish apples would be plenty. Six is WAY too many apples -- and I only used 4 biggish ones, and that was too many. I will definitely try this again, but I think I might try it with my home canned peaches, or maybe pears, next time. It was absolutely delicious -- just very hard to cut because of the apples. If I do the apples again, I know a lot more about how I would do it this time! The bottom crust and the cream cheese part was to die for!!!!! (***UPDATE*** I made this a second time with pears -- two cans canned pear halves, I sliced them -- and it was WAAAAAAAAAAAY better than with apples! I've revised my version of the recipe to be PEAR Bavarian Torte. Try the pears, you'll be delighted!!!)-19 Nov 2004
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- 4 ½ cups all-purpose flour
- 1 ¼ cups white sugar
- ¼ teaspoon salt
- 1.063 cups unsalted butter
- 4 eggs, beaten
- 2 teaspoons vanilla extract
- 4 Granny Smith apples - peeled, cored and chopped
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
- ½ cup chopped walnuts
- 4 ounces apricot jam (if using jam, use less sugar) (Optional)
In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
While the dough is chilling, prepare the apple filling.
In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
Peel, quarter and core the apples.
Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside.
Make applesauce with the rest of the apples.
Chop coarsely, place in a saucepan with 2 to 3 tablespoons of water, cover and cook over a medium-low heat until very soft.
Warm the jam, then force it through a sieve (fruit bits can be returned to the jar).
Add ¼ cup of strained jam to applesauce, together with the Calvados and butter.
Continue cooking, if needed, until fairly thick.
Taste and add sugar if needed.
It should taste sweet, but not like jam.
Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it.
Bake about 30 minutes, until the apples are tender.
Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart.
Thousand Layered Apple Cake
Adapted from the Buon Ricordo cookbook
Preparation time: 1- 1.5 hours
- 2.5 kgs golden delicious apples
- Juice of 1 lemon
- 500g sugar
- 1 tablespoon ground ginger or cinnamon (optional)
1x 23cm springform cake tin
Step 1 - Peel and core the apples and then slice them as thinly as possible with a mandolin. You'll do your sanity good if you buy bigger ones as I used smaller apples and ended up peeling, coring and mandolining about 16 apples. Place in a large bowl of cold water with the lemon juice.
Step 2 - Preheat the oven to 180C/350F. Now this is the bit that took me an hour. Place the apples in a single layer and then sprinkle 1-2 tablespoons of sugar over each layer. Make sure to drain the apple slices from the lemon water but don't dry them until they are bone dry, a sieve will do. When a quarter of the apples are laid out, press the top of the cake gently down with your hands to squeeze the layers together.
Step 3 - Place the cake tin on a deep sided baking tray and place in preheated oven for 30 minutes (this cake will bake for 1.5 hours in total). After 30 minutes, some of the syrup will have seeped out from the springform. Gently release the springform ever so slightly to release the syrup from within the tin and clip shut again.
Step 4 - Bake for another 30 minutes and remove from oven. With an oven mitt in one hand and a large spoon in another carefully tip the baking tray to one side slightly and spoon up the syrup and place it on top of the cake. Bake for another 20 minutes. Then turn up the temperature to 200c/400F and bake for 10 minutes to brown the top.
Step 5 - Remove the cake from the oven and if the syrup is still pale, place in a small saucepan over medium heat and reduce until thickened and golden. Or if it's thick and golden pour the syrup over the cake. Let the cake rest for 10 minutes and then unclip the springfom collar and place it on a serving plate on the springform base. Serve with vanilla ice cream or cream. Collapse, exhausted from the effort, and watch television immediately.
1. Cut up the apples into thin slices and let the slices oxidize (turn brown and soft) for as long as it takes to make the crust and jam.
2. Combine the walnuts, pecans, dates, and cinnamon to make the crust, grinding in the food processor until crumbly, and press into a pie dish.
3. Make the apricot jam (if you don't have any in your fridge) in the food processor.
4. Combine the apples, cinnamon, and apricot jam in a bowl, and taste some to see if it needs some date paste.
5. If it does need date paste (it depends on your tastes, there's no right or wrong.), mix it in now.
6. Pour the filling evenly into the pie.
7. Grind up the walnuts and dates for the topping in the food processor, letting it get to the crumbly texture of the crust.
8. Sprinkle the walnut crumbs on top of the pie, evenly enough to cover the filling.
Layered apple tart recipe - Recipes
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Tarts, pies, anything with butter and a touch of sugar is something I will devour, but more and more what I love is to play in the kitchen and change recipe sizes and flavors. Chilled really does make a difference, the type of butter does as well, and it really is quite simple to make a delicious dessert with whatever fruit you have on hand.
In the past I have shared two different recipes for apple tarts: the classic French apple tart that is quite similiar to today’s recipe, but offers more servings and more formality (but still simple to do), and the plump apple tartlets (love the topping for this recipe!).
Today’s recipe is the perfect size for one or two at home, and it takes fewer than 15 minutes to make (plus 30 minutes of chill time for the pastry dough). The simplicity is deceptive because the flavor is abundant. Enjoy!
UPDATE: In the first season of The Simply Luxurious Kitchen, this recipe was included as part of a Simple Weeknight Meal, episode #7. View the entire episode at the end of this post.
Rustic Apple Tart for Two
inspired by Susan Herrman Loomis’ book In a French Kitchen
Vegan Apple Tart
- Author: Joanie Simon
- Prep Time: 30 min
- Cook Time: 90 min
- Total Time: 2 hours
- Yield: 8 servings 1 x
- Category: dessert
- Method: baking
- Cuisine: American
A cozy apple tart made with homemade apple butter, layered honey crisp apples and a gluten free crust. It’s a decadent holiday treat while being 100% vegan and low glycemic with natural sweetness from apples.
- 6 medium sized honey crisp apples
- 1 Tbs dark or blackstrap molasses
- 2 Tbs of monkfruit maple syrup or regular maple syrup
- 1/2 cup water
- 2 1/2 tsp cinnamon, divided
- 1/4 tsp nutmeg
- 1/2 tsp salt, divided
- 3 cup s almond flour
- 3/4 cup coconut flour
- 3 Tbs granulated monkfruit sweetener (or other granulated sweetener)
- 1/3 cup coconut oil, melted and in liquid form at room temperature
- Juice of 1 lemon
Start with the Apple Butter
- Peel 3 of the honey crisp apples and core them and then slice the into quarters.
- Place the apples into a medium saucepan over medium heat along with 1 Tbs molasses, 2 Tbs maple syrup, 1/2 cup water, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
- Stir the ingredients together so that the apples are coated in spices and cook over medium heat for 15 minutes, stirring occasionally until the apples are very soft. If you’re good at multitasking, while these are cooking, you can start on the crust (instructions below). If you’re not into multitasking, don’t sweat it…our brains really aren’t engineered for that nonsense anyway.
- Place the softened apples along with the liquid into a blender and blend until very smooth. Smooth is the name of the game here!
- Transfer the blended apples back into the saucepan and reduce the heat to low and allow the apple sauce to reduce (allow the water to cook out of it) until thickened and caramel in color.
- Set the apple butter to the side until you’re read to fill your tart.
- Preheat the oven to 325F.
- Combine 3 cups almond flour, 3/4 cup coconut flour, 3 Tbs granulated monkfruit sweetener and remaining 1/4 tsp salt into a food processor and pulse several times to break up any large pieces of the flour and to combine the dry ingredients.
- Turn on the food processor and pour in the 1/3 cup coconut oil slowly until it’s fully incorporated. Turn off the processor once everything is combined and then test the dough to make sure it holds well. You should be able to form a small ball with the dough and it should hold and not crumble. If it’s crumbly, add in a Tbs of water to the dough and pulse in the food processor. Check the consistency and continue to add water by the Tbs full until the desired hold is achieved.
- Pour all of the dough from the food processor into a 9” tart pan with a remove-able bottom and press it into the bottom and up along the sides to create a tart crust. I take my time at this step to ensure an even edge around the entire tart and press down into the bottom corners of the crust so that when the fillings are added they nestle nicely into the tart crust.
- Then, add a pie shield or something to protect the edges of your crust and place the un-filled crust in the oven on a baking sheet (which protects the bottom) in the center rack of the oven and bake for 20 minutes at 325F, rotating once halfway through the baking process. This is a partial bake so that when we bake the pie with the filling, it’s fully baked through.
- Once the crust is baked, remove it from the oven and set it aside until you’re ready to fill it.
Prepare the spiced, sliced apples
- Peel the remaining three apples and remove the cores. Then halve them and then slice the halves into 1/8 inch slices.
- Add the apple slices, 1 tsp remaining cinnamon, juice of 1 lemon and 1/4 cup of the apple butter you made to a large saucepan over medium high heat and cook, stirring occasionally, for 10 minutes until the apples are slightly softened and pliable.
- Remove the saucepan from the heat and allow the apples to cool so that you can handle them in order to place them in your tart.
Assemble and bake the tart
- If the oven isn’t still on from the partial bake of the crust, preheat it to 325F.
- Spread the apple butter into the prepared tart crust.
- Layer the apple slices in the tart on top of the apple butter, starting with the outer edge along the crust, creating a shingled effect and continue to layer the apples until the entire tart is covered (see visual aids above in the blog post for reference).
- Place the tart with a pie shield around the crust in the middle rack of the oven and bake at 325F for 25 minutes, rotating halfway through the baking process for an even cook.
- Once baked, allow the tart to rest for at least 30 minutes to allow the moisture to become absorbed and for the crust to firm up to the proper texture.
- Since it’s made in a tart pan with a remove-able bottom, it should slide nicely out by pressing up on in the center on the bottom of the pan and the side part of the pan can be removed. Then, run a knife around the bottom edge where the bottom part of the pan meets the tart to help loosen it so the bottom of the pan can be removed and the tart slid onto a pie plate or cake stand. Then use a serrated knife or very sharp paring knife to slice the tart into 8 or 12 slices and serve with a pie server.Serve topped with your favorite non-dairy whipped cream or ice cream!
- This tart keeps well covered in the refrigerator for up to three days.
For the coconut oil, you can use refined if you don’t like the taste of coconut and use unrefined if you do like to taste coconut.
Be sure to read the body of this blog post before you attempt any substitutions, particularly when it comes to making substitutions for the almond flour and coconut flour.
Keywords: apples, apple butter, honeycrisp, gluten free baking, almond flour, coconut flour, apple tart, holiday desserts
STEP 7: Brush The Apple Tart with Jelly
The mark of a classic French Apple Tart is the shiny topping. This can be achieved by heating apple jelly or apricot jelly in the microwave and then brushing the tart with the liquified jelly after it's baked.
I prefer the apricot jelly because I think it adds a nice sweet-tart flavor on top. Just be sure to get the jelly (which is clear and smooth) as opposed to the "jam" which has bits of whole fruit in it and will be too chunky for brushing.
I’ve been looking for a delightful dessert recipe for months! Last year, I missed my chance to make a fantastic dessert for my family. Now, I want to impress with something homemade that’ll rival store-bought desserts.
I was browsing the internet for a great dessert to whip up for Christmas and New Year’s Eve. Then, Martha Stewart’s apple tart recipe caught my attention immediately. It was mouthwatering!
The best part–it’s very easy to make! Now I don’t have to worry about dessert. This recipe is guaranteed to be delightful this winter.
- 1 sheet of frozen puff pastry (from a standard 17.3-ounce package), thawed (for work surface)
- 3 Granny Smith apples
- 1/3 cup sugar
- 1 large egg yolk, beaten with 1 tsp. water, for egg wash
- 2 tbsp. unsalted butter
- 2 tbsp. apricot jam or apple jelly
- Preheat the oven to 375 degrees.
- Open a pastry sheet and fold it back. Roll out the pastry sheet to an 8 by 14-inch rectangle on a clean floured work surface.
- Trim the edges of the pastry sheet with a sharp knife or a pizza cutter.
- Transfer the pastry sheet to a baking pan. Then place it in the freezer.
- Peel and core the apples. Then slice them at 1/4 inch thick. Be careful when using a sharp knife.
- Put the apple slices in a large bowl. Add 1/3 cup of sugar and toss until all the apples are thoroughly covered.
- In a small bowl, beat the egg yolk and add 1 teaspoon of water. Brush the pastry sheet with the egg wash mixture, avoiding the edges.
- Use a sharp knife to create border marks around the pastry sheet (do not cut all the way through).
- Place the apples inside the border marks and scatter cubes of butter on top.
- Place the pastry in the oven, and bake for 30 to 35 minutes or until golden. Check if the apples are cooked and tender.
- In a saucepan, heat the apple jelly or the apricot jam with one tablespoon of water until it’s melted.
- After 30-35 minutes, get the pastry, then brush the apples with the glaze.
Now you have a warm and sweet apple tart to enjoy this winter. Slice and share with your family and friends!
If you’re looking for a delicious dessert to indulge in this winter, try this rustic apple tart. You only need simple ingredients and simple steps! It’s a great recipe to feed your cravings for a warm and delightful treat during the winter season.
Your friends and family will surely love this apple tart. We bet they’ll even ask for another piece!
Do you like this apple tart recipe? Let me know in the comments section! <
Don’t forget to keep in touch, foodies! You can also WRITE FOR US and share your delectable recipes!
Editor’s Note – This post was originally published on December 30, 2016, and has been updated for quality and relevancy.