Buttery Apple Torte

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Prep Time: 30 minutes
Baking Time: 40 minutes
Yield: about 8 servings

Ingredients

  • Crust
  • 3/4 cup (175 mL) butter, softened
  • 1/2 cup (125 mL) sugar
  • 1 2/3 cups (400 mL) Robin Hood® Original All Purpose Flour
  • 1/2 cup (125 mL) Smucker's® Pure Apricot or Raspberry Jam
  • Filling
  • 1 package (250 g) cream cheese
  • 1/4 cup (50 mL) sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • Topping
  • 3 cups (750 mL) peeled apples
  • 1/3 cup (75 mL) sugar
  • 1 tsp (5 mL) cinnamon
  • 1/3 cup (75 mL) almonds, sliced

Directions

  1. Cream butter and sugar together thoroughly. Blend in flour. Work with hands to form a smooth dough. Press evenly onto bottom and 1 1/2” (3.5 cm) up sides of 10” (25 cm) springform pan. Spread jam evenly over bottom of crust.
  2. Beat all filling ingredients together with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together to coat well. Spoon prepared topping over filling. Sprinkle with almonds.
  3. Bake at 450°F (230°C) for 10 minutes, then reduce heat to 400°F (200°C) for 25 - 30 minutes longer, or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cool.

Tips

  1. A rich, aromatic torte with the sweetness of apricot or raspberry, a hint of cinnamon and apples baked up tender crisp. Serve fresh out of the oven topped with ice cream.