Apricot-Glazed Apple Kuchen

  • Yield 8 servings

Though a classic Kuchen is made with yeast and can be tricky to prepare, this press-in-the-pan dough is a pastry anyone can tackle.

High Cotton Food Styling and Photography

For novice bakers who are hesitant about rolling out pastry, this foolproof press-in-the-pan dough is a lifesaver.


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.



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