Apple and Fresh Cheese Tart – a Simple and Delicious Recipe
The apple and fresh cheese tart is a tender, fragrant, and creamy dessert – a simple treat you’ll fall in love with at first bite.
Apple and Fresh Cheese Tart
Course: DessertCuisine: RomanianDifficulty: Easy, Medium8
servings25
minutes45
minutes270
kcal1
hour10
minutesHow did the story of this tart begin? Simply.
I wanted something delicious and fragrant, something with fruit, but also with cheese – a dessert that would bring it all together in a tender pastry, with that subtle buttery aroma that makes you smile.
Did I find what I was looking for? Absolutely! I couldn’t have imagined a more autumnal and flavorful tart.
This apple and fresh cheese tart belongs to the category of treats that smell like childhood, because these ingredients were – and still are – among the most common in any kitchen: apples, cheese, butter, and a touch of sugar.
Most often, I like to make it on weekends, especially when the apples in the basket start to soften a little and seem to be asking for a sweet transformation.
It’s a simple tart, without too many frills, but with a charm of its own. The cheese makes it creamy, the condensed milk makes it silky, and the apples give it the most wonderful aroma.
You don’t need to be a pastry chef to make it – you just need to enjoy cooking with heart.
Let me show you how easy it is to prepare!
Ingredients:
Shortcrust Pastry:
300 g all-purpose flour150 g cold butter (82% fat)
1 egg
50 g sugar
2–3 tablespoons very cold water (only if the dough seems too dry)
a pinch of salt
Filling:
3–4 large apples (peeled and cut into cubes or slices)200 g fresh cow’s cheese (well drained)
100 g sweetened condensed milk
2 eggs
½ teaspoon cinnamon
1 teaspoon vanilla extract (or 1 packet of vanilla sugar)
1 tablespoon brown sugar (if the apples are tart)
Preparation method:
- If you like, you can also add a few raisins soaked in rum or some sliced almonds for extra texture and flavor. Sometimes I also make a lighter version by replacing half of the butter with cold Greek yogurt – it turns out a bit lighter, but just as delicious.
- Preparing the Dough
I had prepared the dough earlier and kept it chilled until it was time to use it. It’s a tender, simple dough, but full of flavor – made with cold butter and just a few basic ingredients.
In short, I mixed the flour with the sugar and a pinch of salt in a large bowl, then added the cold butter, cut into cubes. I quickly rubbed it in with my fingertips until it reached that crumbly texture, a little like wet sand. Then I added the egg, and when the dough started to come together, I added a little cold water, just enough to make it compact. I formed it into a ball, wrapped it in plastic wrap, and left it in the fridge for about half an hour, until it firmed up a bit and was ready to roll out. - Preparing the Filling
For the filling, I started by mixing the cheese with the condensed milk, egg, cinnamon, and vanilla. Separately, I moved on to the apples. I lightly sautéed them for just 3–4 minutes with the brown sugar, enough to soften them slightly and bring out their flavors. Then I let the apples cool so they wouldn’t affect the texture of the cheese cream when I added them to the dough. - Once the apples had cooled enough, I added them to the cheese mixture and gently folded them in, being careful not to mash them, so they would keep their pleasant texture and nice appearance. If you prefer, you can skip this step and place the apples directly on top of the cheese cream when assembling the tart – it will still turn out delicious.
- I took the chilled dough out of the fridge and proceeded similarly to how I make a “Mosaic” cake. I rolled out three-quarters of it into the tart pan, lightly greased with butter, and saved the rest to add on top at the end. Then I poured the apple and cheese filling over the dough, and for a rustic, charming look, I grated the remaining dough on top so that small, golden, crispy pieces would form during baking.
- The tart was then placed in a preheated oven at 180°C (350°F) and baked for about 40–45 minutes, until the dough turned a beautiful golden brown. Once it has cooled, you can sprinkle some powdered sugar on top if you like.
- Once the tart had cooled slightly, I moved on to my favorite part: serving. Each slice received a subtle drizzle of condensed milk, a delicate touch of sweetness that didn’t overpower the gentle flavors of the apples and cheese.
- And to make everything perfect, to fully enjoy this little moment of indulgence, I recommend savoring a slice of this tart with a cup of cinnamon tea or a fragrant latte. I hope this recipe brings a big smile to your face, and if you give it a try, leave us a note in the comments – I can’t wait to hear how it turned out!
