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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup plus 1 tablespoon sugar, divided
  • 1 egg
  • 1/2 teaspoon vanilla
  • 4 cups thinly sliced, peeled apples
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup apricot preserves
  • 1 1/2 tablespoons toasted slivered almonds
  • Whipped cream


  1. Preheat oven to 350F. Grease a 10-inch tart pan with a removable bottom.
  2. Sift flour and baking powder onto a piece of waxed or parchment paper.  Beat butter, 3/4 cup sugar, egg and vanilla until blended.  Gradually add flour mixture and beat evenly blended.  Transfer to tart pan; with lightly floured fingers, press evenly on bottom and sides of pan.
  3. Toss apples with lemon juice in a large bowl.  Arrange apples overlapping in concentric circles in pan.  Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over apples.   Bake 35 to 40 minutes or until crust is golden brown. Cool on a wire rack.
  4. Melt preserves in a small saucepan over medium heat or in the microwave on HIGH, stirring at 30-second intervals.  Brush over apples and sprinkle almonds in a circle around edge.  Serve with whipped cream.
Recipe by Jean Kressy.

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The recipe was originally published as Apricot-Glazed Apple Kuchen on

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