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Apple Cherry Tart Cake


Prepared pie pastry for a double 10 inch crust pie.
10-12 large apples, cored, peeled and cut into 1/4 inch slices
3/4 cup sour or sweet cherries, pitted, and halved or coarsely chopped
1/4 cup sugar
1/4 teaspoon cinnamon
1/4 cup yellow raisins
Vanilla Sauce:
1/2 cup unsalted butter, melted
1 cup sugar
1 1/2 teaspoon cinnamon
2 tablespoons flour
4 large eggs - lightly beaten
1 1/2 teaspoons vanilla
2 drops almond extract of 1 tablespoon cherry liqueur or schnapps


Preheat oven to 375 F.
Use a 10 inch spring-form pan or deep fluted tart pan.
Prepare apples first, then toss with cherries, sugar, cinnamon and raisins. Set aside.

Brush the spring-form pan generously with melted butter. Roll out pastry dough to line sides and bottom of spring-form pan. Pastry should be between 1/8 and 1/4 inch thick. Press onto sides of pan to hold dough in place (you may have to make three sections or strips of dough to go around pan form as it holds better this way). Trim away any excess crust.
Fill crust with apple fruit filling. Press apples slightly, and fill in any gaps with more apples slices. Apples should be flush with top of pan. If not, add more until pan is filled. Cover top lightly with foil.

Bake the cake 30 minutes, then reduce heat to 350° F., remove foil, and bake until apples are soft, approximately another 30 minutes.

Meanwhile, prepare Vanilla Sauce mixture by whisking together butter, sugar, cinnamon, flour, eggs, vanilla and almond extract or cherry schnapps to blend well.

When cake is done, pour this sauce evenly over top, allowing sauce to settle down into cake. Replace cake in 350 F oven and bake another 20-22 minutes. Chill overnight.

Un-mold cake from pan to serve. If desired, cake can be glazed with apricot jam or sprinkled with icing sugar.

Recipe by: Marcy Goldman - Kosher Cuisine with Marcy Goldman


This is a nice spin on a traditional strudel but uses cherries to update it. Use a combination of a soft, sweet apple such as Golden Delicious or whatever is in seasonal, such as Cortland or McIntosh for the best flavor. Note: the cake must be refrigerated the night before.