Apricot-Glazed Apple Kuchen

High Cotton Food Styling and Photography
  • Yield: 8 servings

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


1 1/2cups all-purpose flour
1/2teaspoon baking powder
1/2cup unsalted butter, softened
3/4cup plus 1 tablespoon sugar, divided
1-- egg
1/2teaspoon vanilla
4cups thinly sliced, peeled apples
2teaspoons lemon juice
1/2teaspoon ground cinnamon
1/2cup apricot preserves
1 1/2tablespoons 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. 

Recipe by Jean Kressy.


Nutritional Info *per serving

  • Calories 420
  • Fat 19g
  • Saturated Fat 11g
  • Cholesterol 78mg
  • Sodium 40mg
  • Carbohydrate 62g
  • Fiber 2g
  • Sugars 37g
  • Protein 4g