Bavarian Apple Tart

This is one of my favorite desserts. It's easy to make and tastes like it came from a bake shop. I tinkered with the original recipe yesterday and here's what I came up with. It's creamy, sweet, tart, crunchy and buttery all at once. I like it plain, but some I know, prefer it with a little whipped cream or a small scoop of vanilla ice cream.

Bavarian Apple Tart

Crust:

1/2 cup butter

1/3 cup sugar

1/4 tsp vanilla

1 cup flour

Place all ingredients into food processor and pulse until crumbs start to cling together. Press into a 9 inch tart shell with a removable bottom. (Or use a 9 inch springform pan.)

Filling:

8 ounces cream cheese, softened

1/4 cup sugar

1 egg

1 tsp vanilla

Combine all filling ingredients in food processor and process until smooth and creamy. Pour into lined tart pan.

Apple Layer:

Apples, peeled, cored and cut into thick slices - you will need enough to lay in a single layer on the filling. I would guess 3-4 medium sized apples

1/4 cup brown sugar

2 Tablespoons butter

Melt the butter in a 10 inch skillet over medium heat. Add the apples and toss gently to coat with the butter. Let cook 3-4 minutes or until just beginning to soften. Add sugar and stir gently, being careful not to break the apples. Cook for another 5 minutes or so. Apples should be just starting to soften - you don't want them to break apart.

With a thin spatula or a fork, gently arrange the apples in a single layer over the cream cheese mixture around the outside of the tart. Fill in the center with another circle of apples.

Bake at 400 degrees for about 15 minutes. Then add the following topping and continue baking for another 10-15 minutes or until the apples are tender and the filling set. Serve warm or at room temperature. Store leftovers (if any) in the fridge.

Topping:

1/2 - 1 cup chopped almonds

2 Tablespoons melted butter

2 Tablespoons brown sugar

1/2 teaspoon cinnamon