Let's Eat: Meals and Recipes

Bavarian Apple Torte with Prejudicial Ingredient

appletart

Looking around for a festive Easter dessert? Look no further. This marvelous apple tart is an old recipe of ours. It’s easy to make, looks fancy and needs nothing but a plate and perhaps some good quality vanilla ice cream to set it off.

To be honest, I had forgotten about this recipe until March rolled around. Each year Aunt Su and I bake each other a cake in lieu of a birthday present. She made me the most wonderful chocolate cake with mocha icing from the Barefoot Contessa. If you’re pissed off, like I am, that Baskin-Robbins and its Jamoca Almond Fudge ice cream are no longer available in this town, the cake will make you forget your huffiness for a moment while you swipe fingerfuls of icing from around the edge of the cake and blame it on your children.

Anyway, Aunt Su requested the Apple Tart recipe, and I delivered. I made two: one in the 9″ spring form pan the recipe calls for, and another in a slightly larger tart pan (pictured) to see if it would work, which it did.

I’m prejudiced against margarine, even Parkay, so I was horrified to see that this recipe calls for a good hunk of it. I resisted the urge to substitute butter, however, as I remembered the crust being so awesome. It still was. I guess I’ll have to make two more tarts to use up my other sticks of margarine.

I can never make the recipe use four whole cups of apples and still make a beautiful pattern. Two or three apples ought to be plenty for one recipe.

And sure, I suppose you could substitute some fake cream cheese for the full-fat kind, but really, wouldn’t it be a better idea to make it the right way and have a smaller piece, then take a walk after Easter dinner? Of course it would.

Bavarian Apple Torte

Crust:

1/2 cup Parkay margarine

1/3 cup sugar

1/4 teaspoon vanilla

1 cup flour

Filling:

1 8 oz package cream cheese

1/4 cup sugar

1 egg

1 tsp vanilla

Topping:

4 cups peeled, thinly sliced Granny Smith apples

1/3 cup sugar

1/2 teaspoon cinnamon

1/4 cup sliced pecans

Cream margarine and sugar together until light and fluffy. Blend in flour and vanilla. Spread dough on bottom and 1 inch up sides (lower if bigger pan) of 9″ springform pan. Use fingers to mush the dough up the sides of the pan.

No need to rinse beaters or bowl. Combine cream cheese and sugar until well blended. Mix in egg and vanilla and pour into pan. Spread evenly.

Mix cinnamon and sugar and toss with apples. Spoon (or arrange festively) over filling and sprinkle with nuts.

Bake for 10 minutes at 450, reduce heat to 400 and bake 25 minutes. Cool a little and loosen from pan, chill.

Serve chilled or room temperature.

The picture above is of the Bavarian apple torte just before I put it in the oven. I forgot to take a picture after it came out and then it was gone.

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Two years ago in My Tiny Kingdom: A Different Kind Of Birthday 

14 Comments

  • Erin

    I guess I need to add margarine, cream cheese and pecans to my shopping list. Looks delicious. I can’t wait to try this. I don’t make pies because you have to peel too may apples but I think I can manage 3 or 4!

  • Charlie on PA Tpk

    If healthy eating is what you are seeking, stay away from my mom on Easter.

    She carries on the tradition of my father’s family, making Pizzagainia or what others call Easter Pie.

    In it there’s eggs, prosciutto, eggs, ham, prosciutto, sausage, eggs and eggs.

    You get the idea. You don’t want to schedule a cholesterol test for next week, if you know what I mean. It is the celebratory dish after 40 days of Lent. And no one bakes it like my mom, even if she wasn’t born Italian!

    Charlie on PA Tpk’s last blog post..Hypocrite: (n) see Sen. Obama

  • Alyce

    What?! Jamoca Almond Fudge is no longer available? Is that true? All week long I’ve been craving it and begging the hub to go get some. Oh no!!!!!!!

  • Erin

    Ha! I love it that you are prejudiced against margarine … my mother SWEARS poundcake must be made only with margarine. Meanwhile, I SWEAR just as earnestly that, no, mine is just as good with real, live, glorious butter. 🙂

    Thanks for sharing the recipe. My hubby gave up sweets for Lent and has requested umpteen desserts for me to make in the next couple weeks, and this sounds like one that would float my boat just fine, margarine or no.

  • Kelly

    I have a prejudice against butter. I don’t like the way it tastes in receipes; my mother says if she didn’t have stretch marks she would swear I was adopted. However, I have found what I consider is a great compromise; Land o Lakes Marjarine. It is better than regular marjarine, even Parkay, and it doesn’t have that taste in the butter that grosses me out.

  • PhxButterfly

    This recipe sounds easy to make, and the dish presents itself beautifully. Think I will try this for Easter dinner. Thanks for sharing!

  • Cecelia

    Oh great, another receipe to blow my diet with!

    I do have to tell you that your meatballs with paprika have become a favorite at our house. I try to brown them and the veggies up the night before, then throw it all in the slow cooker the next day. When I get home from work most of it is gone already from everyone snacking on it before I get home. The receipe doubles and triples very well.

    Keep the receipes coming…my family thinks I’m a gourmet cook!

    Cecelia’s last blog post..yikes…what happened to December!

  • Aniedra

    I know this isnt the proper place to add this comment… but about the kids books you recomended…. I have 2 boys 8 and 9. For christmas I got them the Most Dangerous Book for Boys. Last week @ the school bookfair I got both of the Diary of a Whimpy Kid books… not only did they like them, but I took them to work with me to read. I laughed all the way thru both the whimpy books and I bought 1 for my nephews… Thanks for the suggestions!!!

  • Betsy Bird

    Oh my God … back in 1987, I had quite a run making that exact same recipe for people who loved it. I actually think I used butter, but now that you’ve brought back memories, I’m going to have to try it with margarine. It was SO yummy.

    Betsy Bird’s last blog post..Catching Them If They Fall