3 Reviews

I put this recipe off for a day when I had some free time. Don't ask me why, because when I went to make it, I became aware of just how simple it really is! This is a unique and wonderful apple/almond delight. It looks like you bought it at a bakery. Made as directed but used Sunmaid fruit bits for the raisins. The crust was crumbly till I added the egg, then it became a dough, so I just pressed it into the pan. The vanilla yogurt and apricot really come thru in this dessert. Thanks for posting.

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2Bleu June 13, 2008

WOW This is delicious!
No problem with preparation of the dough! I used as suggested a 9 inch pan and the quantity of the cruble was perfect.
For the filling I proceeded as described, but I used 5 medium-small apples from the garden and plain yougurt with the addition of 2 tablespoons sugar as I did not have vanilla-yogurt.
After about 35 minutes I brushed the tart with some quince jelly (from our quinces) with the addition of 2 tablespoons brandy and I spread 1 tablespoon of slivered almonds. I baked the tart further 20 minutes.
I will give you 5 stars, because the quantities were perfect and the minor changes were not necessary but due to the ingredients that I had on hand.

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awalde November 19, 2011

I did not have any trouble with the crust as 2Bleu did. I did use a bigger pan so my crust only covered the bottom & not the sides. I also had to make twice as much yogurt mixture to cover all the apples. The custard was done cooking after 45 minutes but the apples were not quite soft enough. I was afraid it would burn so I took it out of the oven. Next time I will dice the apples so they will cook faster. I used golden raisins in the filling & sprinkled the top with cinnamon sugar instead of the peach preserves (mine went out of date). Made for 123 HITS

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Nasseh July 27, 2008
Bavarian Apple Tart