Bavarian Apple Cheese Cake Tart

From: Chef #1376400

On Jan 24, 2010

Turned out so well despite few modifications. For the crust, I used 1/4 cup sugar and 1/16 tsp salt instead of 1/3 cup sugar. Because I ran out of butter, I also substituted with 1/4 cup butter+ 1/4 cup butter flavored shortening. I followed the recipe exactly for the cream cheese mixture. I added only 2 tbsp sugar to the sliced apples (about 4 medium Granny Smith apples) instead of 1/3 cup. I omitted the sliced almonds but will not do so next time because it seems the tart could taste even more amazing with them. The tart came out pretty and not to sweet. However it tasted a little eggy so next time I might try to use only 1 egg and a bit of cream instead of 2 eggs.

From: Elisabetta47

On Oct 17, 2009

This was a huge hit with DH & DS. The morning after, I found one slim wedge left in the kitchen. The low-fat cream cheese works just fine, as did using a 10" springform pan & 3 large cooking apples. Thanks LorenLou for a "tart with a twist".

From: Grace Lynn

On Apr 16, 2004

Where have you been all my life? A+ in simplicity, presentation, early preparation and taste! I have made quite a few different types of cakes, tarts, etc. in my life, this is one of the best! All my friends thought I bought it at a bakery...until they saw the bottom of the springform pan on the plate! I ate 2 slices by myself, even though I'm on a low-carb diet, but this is worth every pound that I gain! Thanks LorenLou!

From: Mark Mc

On Dec 27, 2007

Supremely easy and delicious. I used shortcrust pastry from the freezer, and followed the recipe for the rest. Looked great too.