Recipe by Daphna Rabinovitch

Apple Tart Cake

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Parve Parve
Easy Easy
8 Servings
1 Hour, 20 Minutes


Apple Tart Cake

  • 1 cup all-purpose flour

  • 3/4 cup granulated sugar

  • 1 tablespoon finely grated lemon zest

  • 1 teaspoon baking powder

  • pinch salt

  • 6 tablespoons cold margarine, cut into pieces

  • 1 teaspoon Gefen Vanilla

  • 1 large egg, lightly beaten

  • 3 large tart apples, peeled, cored, and thinly sliced

  • 1/2 cup honey or apricot jam


Prepare the Apple Tart Cake


Preheat the oven to 350 degrees Fahrenheit.


In the bowl of a food processor fitted with the steel blade, pulse together the flour, sugar, lemon zest, baking powder and salt. Add the margarine and pulse just until the mixture resembles coarse crumbs. Add the vanilla and the egg and pulse just until the mixture starts to clump together.


Transfer the mixture to a nine-inch springform pan. With floured fingertips, press the tart dough onto the bottom of the pan and about half an inch up the sides. Arrange the apple slices very closely together in a concentric circle on top of the dough, making sure they are snug and that they all fit in. In the center you can either do another concentric circle going in the opposite way or do a rose formation.


Bake in the center of the preheated oven until the dough is baked and the apples have softened, 40 to 45 minutes. Let cool in the cake pan on a wire rack for 20 minutes. Remove from the cake pan and cool to room temperature.


Just before serving, heat the honey just until liquefied. Brush all over the top crust and the apples.

Apple Tart Cake

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