German Apple Tarts

It’s so wonderful to spend time in the kitchen with wonderful girlfriends baking and sharing their family traditions. If you recall, a few weeks ago, I had the opportunity to spend a day with my beautiful friend Tanya who is such a passionate and talented baker. She comes from a mix family of Italian and German roots. We talked about her family traditions and baked a few of her family recipes. I recently shared her recipe of Italian Torta Di Mela (Apple Cake) from her Father’s side of the family. These Germany Apple Tarts are a twist to a German Apple Cake (Apfel Kuchen). Tanya’s inspiration and love for baking stems from her childhood where she would love helping and baking with her late grandmother (Omi) in Germany. These individual cakes have a half sliced apple baked in the centre so each bite is filled with moist Apple goodness. Tanya has shared her recipe and I am excited to shared it with all of you. Thank you Tanya for not only a wonderful and memorable day in your kitchen but for sharing your family recipe! xoxo


125 g unsalted butter, softened

125 g sugar

3 large eggs

200 g unbleached flour

1 envelope (14 g) Dr. Oetker baking powder

1 tbsp. milk

Zest of one lemon

4 medium apples

Powdered icing sugar



Preheat oven to 350 degrees.  Butter and lightly flour 8 - 4 inch round mini pie pans.

In a small bowl, sift flour and baking powder together. Set aside.

In a large bowl, cream together butter and sugar until creamy. Beat in eggs one at a time until well incorporated, scraping down the bowl about 2 mins.

Add in milk and lemon zest and beat until a creamy consistency, 2-3 minutes.

Add flour mixture and beat until just combined as you don’t want to over mix batter.

 Divide batter evenly amongst the mini pie pans.

Peel, core, and cut the apples in half. Place apples cut side down and carefully make ¼ inch slices to each half ensuring you don’t cut through apple, keeping the slices intact.

Top each mixture with an apple half, sliced side facing up.  

Bake until top of tarts are golden and apples have softened, approximately 20-55 minutes.


Serve warm topped with vanilla ice cream or serve at room temperature sprinkled with ice sugar.



Copyright © 2016 Irene Matys.

All Rights Reserved.

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