Authentic Bavarian Apple Tart Recipe: Flaky Crust & Warm Spices

I’m sharing this tart recipe while apples are still crisp and in season. I used an heirloom variety called Mountain Rose, which has a green exterior and a surprisingly pink, sweet-tart interior. Other pink-fleshed varieties include Hidden Rose and Pink Pearl. These apples are beautiful in baked goods because they retain their pink hue after peeling and baking, so the finished tart keeps its dramatic color without needing lemon juice to prevent browning.

That said, this tart is excellent with any apple you have on hand. The striking look comes from the way the slices are arranged like spokes over a smooth cream-cheese filling, and a simple dusting of powdered sugar finishes it elegantly. Even standard apples produce a delicious tart — the presentation and balance of textures are what make it special.

This version adapts the cream cheese filling inspired by a Land O’Lakes Bavarian apple tart and pairs it with a flaky pâte brisée (shortbread-style) crust. The result is a buttery, tender shell, a rich and silky cream cheese layer, and a cinnamon-spiced apple topping — a treat worthy of your fall or holiday baking roster.

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Bavarian Apple Tart

A silky cream cheese filling sits in a flaky pâte brisée crust and is topped with cinnamon-spiced apple slices arranged in concentric circles for an elegant tart that’s as pretty as it is delicious.

AuthorKathleen Culver

Servings1 10 inch tart

INGREDIENTS

TART CRUST

• 2 cups all purpose flour
• 2 tablespoon granulated sugar
• ½ teaspoon salt
• 10 tablespoon unsalted butter, chilled, cut into cubes
• 4 – 6 tablespoon ice water

CREAM CHEESE FILLING

• ½ cup sugar
• 16 oz cream cheese, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

APPLE TOPPING

• 4 cups apples, peeled, quartered and sliced into crescent shapes
• ⅓ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅛ teaspoon ground cardamom
• powdered sugar, for dusting on top

INSTRUCTIONS

TART CRUST

• In a large bowl, whisk together the flour, sugar, and salt until evenly combined.
• Toss the chilled butter cubes with the flour, then cut the butter in with a pastry blender or your fingertips until the mixture resembles coarse cornmeal.
• Add ice water a tablespoon at a time, kneading gently until the dough just comes together. Add only enough water so the dough is neither dry nor sticky.
• Form the dough into a disc, wrap tightly, and chill at least 1 hour or overnight.
• When ready, let the dough sit 10–15 minutes to warm slightly, then roll on a lightly floured surface (or between parchment) to about 12 inches in diameter.
• Transfer the dough to a 10″ tart pan by rolling it onto the rolling pin, then ease it into the pan, pressing the base into the corners. Trim to leave about a 1″ overhang, fold the excess under to double the thickness of the rim, and press to smooth.
• Chill the prepared pan in the freezer at least 1 hour to prevent slumping during blind baking.
• Preheat the oven to 375°F. Crumple and then smooth a sheet of parchment into the crust and fill with dried beans or pie weights. Bake 15 minutes until the edges are set.
• Remove the parchment and weights and return the crust to the oven for 2–4 minutes, just until it begins to lightly brown. Cool completely on a rack before filling.

CREAM CHEESE FILLING

• In a stand mixer fitted with the paddle, beat the cream cheese and sugar on medium-low until smooth and combined, scraping the bowl as needed.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla until incorporated.
• Pour the filling into the cooled parbaked crust and smooth the top with an offset spatula.

APPLE TOPPING

• Preheat the oven to 375°F.
• Gently toss the prepared apple slices with the granulated sugar and spices, folding carefully so the slices stay intact.
• Arrange the apple slices on top of the cream cheese, starting in the center and working outward in overlapping concentric circles. Position the narrow edge of each slice toward the center and the wider edge toward the outside for a petal-like effect.
• Bake 55–60 minutes, until the center is almost set. Transfer to a rack to cool.
• Remove the tart from the pan and place on a serving platter. Dust lightly with powdered sugar using a fine-mesh sieve just before serving.

EQUIPMENT

• round tart pan (10-inch)