German Apple Tart

Products Used


    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 375°F.
    2. Mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
    3. Add flour in one step and on low speed mix until just combined. Do not overmix.
    4. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
    5. Meanwhile chill work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on the area.
    6. Set aside an 8 or 9-inch tart ring or tart pan.
    7. Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears. Set aside.
    8. Peel apples and cut in quarters. Remove core. Cut each quarter lengthwise in 4 equal slices. Cut crosswise to obtain cubes. Place into lined tart pan. Apples will seem very high in pan which is required as apples will shrink in oven.
    9. Melt butter and whisk together with sugar, egg, vanilla and salt. Pour onto apples.
    10. Place in oven and bake for approximately 40 minutes, some apple edges will brown which is normal and no reason to worry.
    11. Meanwhile prepare optional streusel. Using a grater, grate butter (as you grate cheese) onto flour, sugar, cinnamon and salt mixture. Quickly rub together until coarse meal texture is obtained. Evenly scatter streusel onto a cookie sheet lined with parchment paper and place in oven until golden brown, about 13 minutes.
    12. Sprinkle streusel onto apple tart.
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