Bavarian Fruit Tart

A Watkins recipe from at the Sneaky Kitchen

Home of Fuller Brush & Stanley Home Products at


1/2 cup butter or margarine, softened
1/3 cup sugar
1/2 tsp. Clear Vanilla
1 cup all-purpose flour
1/8 tsp Cinnamon


1 pkg. lite cream cheese
1/2 cup sugar
1 egg
1-1/2 tsp Clear Vanilla
1/3 cup sugar
3/4 tsp. Cinnamon
4 cups peeled and sliced Granny Smith apples
   (for variety try sliced peaches or pears)

Cream butter & 1/2 C. sugar until light and fluffy.  Add vanilla; beat well. Add flour & cinnamon; beat well.  Spread onto bottom & 1" up sides of a 9" springform pan; set aside.

Beat together cream cheese & 1/2 C. sugar until fluffy. Beat in the egg & vanilla; spread onto crust. Combine remaining sugar & cinnamon in a large bowl; toss fruit in this mixture. Arrange fruit in attractive pattern on top of filling. Bake at 450 for 10 minutes.  Reduce heat to 400 & bake 25 minutes; cool completely.  Keep refrigerated.  Makes 8 servings.

Note:  For individual tarts: place crust mixture in eight 4" tart pans; fill each with 2 heaping teaspoons of filling.  Arrange fruit on top & bake at 450 for 20-25 minutes or until done.