Layered apple tart

    1 hour 15 min

    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!

    283 people made this

    Serves: 12 

    • 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

    Prep:25min  ›  Cook:35min  ›  Extra time:15min  ›  Ready in:1hr15min 

    1. Preheat oven to 230 C / Gas mark 8.
    2. 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.
    3. For the filling: In a medium bowl, blend cream cheese and sugar. Beat in egg and vanilla. Pour cheese mixture over base.
    4. For the topping, toss apples with sugar and cinnamon. Spread or arrange layers of the apple mixture over the cream cheese filling.
    5. 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.

    Cook's tip:

    To ensure easy removal of the tart, grease the tin well and line it with baking paper.

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    Reviews in English (227)


     -  02 Dec 2011


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)