German Apple Tart With Cinnamon and Almonds

This German apple tart with cinnamon and almonds is a simple homemade dessert that is sweet, spiced, and full of fall flavor. It has a buttery crust, a soft almond cream layer, and thin apple slices on top. It is beginner-friendly and perfect for coffee time or a cozy weekend treat.

Apple tart is a classic German bake known as Apfeltarte or Apfelkuchen. It appears in bakeries and home kitchens every apple season. The warm cinnamon and nutty almonds pair beautifully with the sweet-tart apples.

This recipe keeps things simple with an easy shortcrust base and a quick almond cream. The tart bakes in one pan and needs no special tools. Serve it warm or cold, with whipped cream or a dusting of powdered sugar.

Recipe Card

Instructions

Step 1: Make the Shortcrust Pastry

1. In a large bowl, mix the flour, sugar, and salt.
2. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
3. Add the egg and vanilla extract. Mix until a soft dough forms.
4. Shape the dough into a flat disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
5. Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
6. Roll the dough out on a floured surface. Press it into the tart pan. Push it up the sides to form a rim.
7. Prick the bottom with a fork a few times. Chill in the fridge while you make the filling.

Step 2: Make the Almond Cream

1. In a bowl, beat the ground almonds, sugar, softened butter, egg, almond extract, and flour until smooth.
2. Spread the almond cream evenly over the chilled crust.

Step 3: Prepare the Apples

1. In a large bowl, toss the apple slices with sugar, lemon juice, cinnamon, nutmeg, and cornstarch.
2. Arrange the apple slices over the almond cream in a fan or circle pattern.
3. Sprinkle the sliced almonds over the top.

Step 4: Bake and Serve

1. Bake for 42 to 48 minutes, until the crust is golden and the apples are soft.
2. If the top browns too fast, cover it loosely with foil.
3. Let the tart cool in the pan for 20 minutes. Then remove the ring and slide the tart onto a plate.
4. Warm the apricot jam and brush it gently over the apples for a shiny finish.
5. Dust with powdered sugar before serving. Slice and serve warm or cold.

Tips Section

• Keep the butter cold for the pastry. Cold butter makes the crust light and crumbly.
• Do not overmix the dough. Stop as soon as it comes together.
• Chill the crust before baking. This stops it from shrinking in the pan.
• Use firm apples like Granny Smith, Honeycrisp, or Braeburn. Soft apples turn mushy in the oven.
• Slice the apples thinly and evenly. This helps them cook at the same speed.
• Toss the apples with cornstarch. This thickens the juices and stops the crust from getting soggy.
• Spread the almond cream in an even layer. This protects the crust from the fruit juices.
• Toast the ground almonds for 5 minutes in a dry pan for a deeper flavor.
• Let the tart cool before slicing. Warm fruit can run and make messy slices.
• Serve with whipped cream or vanilla ice cream for a special treat.

Variations

• Apple Streusel Tart: Sprinkle streusel over the apples before baking.
• Apple Raisin Tart: Add 1/3 cup of raisins with the apples.
• Apple Walnut Tart: Use chopped walnuts instead of sliced almonds.
• Pear Apple Tart: Mix pears and apples for a sweet, juicy version.
• Mini Apple Tarts: Use a muffin tin and cut the dough into small rounds. Bake for 20 to 25 minutes.

Storage Instructions

Store the apple tart in the fridge in an airtight container. It stays fresh for up to 3 days. Let it come to room temperature for 15 minutes before serving.

You can keep it at room temperature for up to 2 hours. After that, move it to the fridge to keep the almond cream safe.

To reheat, place the tart in a 300°F (150°C) oven for 8 to 10 minutes. This warms the apples and crisps the crust. Do not use a microwave, as it makes the pastry soggy.

Do not freeze the assembled tart. The almond cream and apples do not thaw well and can turn watery. You can freeze the baked tart shell for up to 1 month. Let it thaw at room temperature before filling.

For make-ahead prep, bake the crust and make the almond cream one day in advance. Keep them separate in the fridge. Assemble and bake the tart the next day.

FAQ Section

What kind of apples are best for German apple tart?

Firm, tart apples work best. Granny Smith, Honeycrisp, Braeburn, and Golden Delicious are all good choices. They hold their shape and balance the sweet filling.

Can I make this apple tart without almonds?

Yes. Skip the almond cream and add a thin layer of apricot jam instead. Or use ground oats in place of the ground almonds.

Why did my apple tart turn out soggy?

The apples released too much juice, or the crust was not baked long enough. Toss the apples with cornstarch and bake until the crust is golden and the apples are bubbling.

Can I make this apple tart gluten-free?

Yes. Use a gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but it still works well.

How do I know when the apple tart is done?

The crust should be golden brown and the apples should be soft when pierced with a knife. The almond cream will be set and lightly golden.