German Apple Cake

German Apple Tart Recipe

The German Apple Tart is an irresistible classic that combines the softness of a homemade dough with the aroma and sweetness of fresh apples. This simple recipe allows you to enjoy a dessert that fills the home with aromas and flavors, ideal for sharing with family or friends.

• Perfect for those looking for a traditional dessert with a homemade touch.
• Ideal to make the most of fresh apples and achieve a balance between sweetness and acidity.
• Versatile to serve with cream, ice cream, or simply a cup of tea or coffee.

Preparation time

These times are indicative and depend on your cooking experience and the oven you use.

• Preparation: 20 minutes
• Cooking: 45 minutes
• Total: 65 minutes
• Servings: 8
• Difficulty: Easy

Ingredients

For the dough

• 125 g of butter or margarine at room temperature
• 125 g of sugar
• 8 g of vanilla sugar
• 1 pinch of salt
• juice of half a lemon
• 3 eggs
• 200 g of flour
• 2 level teaspoons of baking powder
• 2 tablespoons of milk

For the topping

• 25 g of butter or margarine
• 750 g of apples

For the glaze

• 2 tablespoons of apricot jam
• 1 tablespoon of water

If you don't have vanilla sugar, you can replace it with regular sugar along with a pinch of vanilla essence. For baking powder, a common baking powder also works perfectly.

Utensils we will use

• 26 cm round springform pan (you can use a regular greased pan if you don't have a springform one)
• Large mixing bowl
• Knife for peeling and cutting apples
• Cutting board
• Spatula or spoon for smoothing the dough
• Kitchen brush for applying butter and jam
• Small saucepan for melting butter and heating jam

Preparation

1. Prepare the oven and mold

1. Preheat the oven to 180ºC. Make sure the oven has reached the temperature before starting to bake for even cooking.
2. Grease the mold. Use a little butter or oil to prevent the tart from sticking, this will make it easier to unmold later.

2. Preparation of the apples

1. Peeling and cutting. Peel the apples and remove their cores. Cut them into quarters and then make a longitudinal cut in each quarter to achieve thin slices.
2. Prevent oxidation. Sprinkle the apples with a little lemon juice as you cut them so they don't turn dark and maintain their freshness.

3. Making the dough

1. Beat butter and sugars. Place the butter in a bowl and beat until creamy. Add the sugar, vanilla sugar, and a pinch of salt little by little and continue beating.
2. Incorporate the eggs. Add the eggs one by one, mixing well after each addition. This ensures a homogeneous and airy texture.
3. Prepare the dry mixture. Mix the flour with the baking powder and add it to the butter and egg mixture.
4. Add the milk. Incorporate the two tablespoons of milk to soften the dough and obtain a creamy texture.

4. Assembly of the tart

1. Pour and smooth the dough. Fill the mold with the prepared dough and smooth the surface with the spatula to make it even.
2. Place the apples. Distribute the apples in a crown or ring shape over the dough so that they are aesthetically attractive and bake evenly.
3. Apply melted butter. Use the brush to paint the surface with the previously melted butter; this helps to give a sweet golden finish.

5. Baking

1. Bake at 180ºC for 45 minutes. The time may vary depending on the oven, but look for the surface to be golden and for a clean toothpick to come out when pricking the center.

6. Prepare the final glaze

1. Heat jam and water. In a small saucepan, mix the apricot jam with the water and heat it until it boils, stirring occasionally.
2. Strain the mixture. Pass the liquid through a strainer to remove impurities and obtain a smooth and shiny texture.

7. To finish and serve

When taking the tart out of the oven, brush the surface with the jam glaze to give it a shiny and sweet finish. Let it cool completely before unmolding so it doesn't break. Serve the tart warm or at room temperature, ideally accompanied by a scoop of cinnamon ice cream or whipped cream to enhance the German tradition.

I want to share these tips with you

• Do not overmix the batter: to prevent it from becoming tough, mix only until the ingredients are integrated.
• The secret is in the apple: use tart apples like Granny Smith to balance the sweet dough.
• For a perfect texture: the butter should not be melted but at room temperature to get the right creaminess.
• Control the baking: an oven that is too strong can brown the outside too quickly and leave the center raw.
• The final shine: apricot jam adds a sweet touch and prevents the apple from drying out.

Nutritional Information

• Calories: 320 kcal per serving
• Proteins: 4 g
• Fats: 14 g
• Carbohydrates: 45 g
• Fiber: 3 g

Estimated values per serving based on 8 portions.

5 tips for your German Apple Tart to be perfect

• Dough preparation: Work the butter with the sugar until creamy for a better texture.
• Uniform cut: The apples should have an even thickness so they cook uniformly and become tender.
• Constant temperature: Keep the oven at 180ºC for even baking and to prevent burning.
• Use of lemon: Acidify the apples to prevent oxidation and add freshness to the flavor.
• Brush at the end: The jam glaze adds shine and helps retain moisture on the surface.

When is it ideal to enjoy German Apple Tart?

This dessert is perfect to enjoy any time of year, but especially in autumn and winter when apples are in season and warm, spiced flavors are craved. It is ideal for family gatherings, snacks with friends, or special celebrations where a homemade and comforting touch is welcome.

Furthermore, its combination with a hot drink like coffee or black tea makes it the perfect delicious companion for quiet afternoons or get-togethers, evoking the warmth of Bavarian homes and the traditions of Apfelstrudel pastry.

Comparison with other traditional apple tarts

Culinary glossary of the German Apple Tart

• Shortcrust pastry (Mürbeteig): Sweet and crispy dough used for tart bases, made with flour, butter, and sugar.
• Baking powder: Also called baking powder, it is an agent that helps the dough rise during baking.
• Pastry brush: Utensil for applying liquids like melted butter or jams onto food.
• Apple core: Central part with seeds that must be removed to avoid bitter and unwanted flavors.
• Apricot: Fruit used in jam to give shine to tarts and provide sweet and fruity flavor.

This video will guide you step by step to achieve the perfect texture and flavor of the German Apple Tart following the Bavarian tradition.

A quick guide for those who want to prepare the classic German tart at home with basic ingredients and tricks to avoid common mistakes.