Bavarian Apple-Raspberry Tart

DESCRIPTION

Apple Tart Recipe with a buttery crust that is made from scratch, raspberry jam layer, creamy almond filling. Topped with cinnamon apple slices and sliced almonds and dusting of confectioner’s sugar.

INGREDIENTS

Crust
½ cup unsalted butter, at room temperature
¼ cup granulated sugar
½ tsp. pure vanilla extract
1 cup all-purpose flour

Raspberry Layer
¼ cup raspberry jam

Filling Layer
1 pkg. (8 oz.) cream cheese, at room temperature
¼ cup granulated sugar
1 large egg, lightly beaten
½ tsp. almond extract

Apple Layer
2 apples such as Braeburn or Granny Smith (3, if apples are small), peeled, cored and thinly sliced
2 TB granulated sugar
2 tsp ground cinnamon
Pinch of ground nutmeg (about 1/8 tsp.)

Sliced almonds & dust with power sugar
2 TB sliced almonds, toasted (add more if needed to cover the top)
Confectioners’ sugar (sift unto top)

INSTRUCTIONS

Preheat oven to 450F

Crust
In a medium bowl, cream butter and ¼ cup sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Grease and flour 9-inch springform pan. Press the dough onto bottom and 1-inch up sides of the pan.

Raspberry Layer
Spread raspberry jam evenly over the top of the crust.

Filling
In a medium bowl, beat cream cheese until smooth. Add ¼ cup sugar and continue beating until combined. Add egg and almond extract; beat on low speed just until blended. Pour into crust.

Apple Layer
Place sliced apples in a large bowl. Sprinkle with remaining 2 tablespoons of sugar, cinnamon and nutmeg; toss to coat. Arrange apples over cream cheese mixture in overlapping pattern. Push down the dough lightly around the edges to even out with the filling. Bake 5 minutes in the preheated 450F oven. Reduce oven setting to 400F. Do not take out the tart out of the oven while reducing oven temperature. Bake 30-35 minutes longer or until apples are tender and crust is golden brown and begins to separate from the sides of the pan. Also when toothpick inserted into the middle comes out clean. Take out tart out of the oven and cool on a wire rack. As it cools, I watched to see that the crust is separating from the side of the pan. It did. If it does not, use a knife to break the seal. When cool, remove rim from the pan. Using a small sharp knife, gently go around the bottom of the tart crust to loosen the bottom (I used a frosting spatula) . With a thin spatula or large knife, lift the tart from the pan onto a serving platter. Sprinkle with almonds and dust with confectioner’s sugar. Cut into 12 servings and serve immediately. Refrigerate leftovers covered for up two days.