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A rich and fragrant torte with layer upon layer of tart apple and luscious cream cheese filling. A dessert show stopper!
Crust3/4 cup (175 mL) butter, softened1/2 cup (125 mL) sugar1 2/3 cups (400 mL) Robin Hood® All Purpose Flour1/2 cup (125 mL) Smucker's® Pure Apricot or Raspberry JamFilling1 package (250 g) cream cheese1/4 cup (50 mL) sugar1 egg1 tsp (5 mL) vanillaTopping3 cups (750 mL) peeled apples1/3 cup (75 mL) sugar1 tsp (5 mL) cinnamon1/3 cup (75 mL) almonds, sliced
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 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.
1. A rich, aromatic torte with the sweetness of apricot, a hint of cinnamon and apples baked up tender crisp. Serve fresh out of the oven topped with ice cream.
In this recipe You do not say if the apples should be sliced or chopped.
This is a favorite in our household, but was wondering if it could be frozen?? I would like to have it made ahead of time for hte Holiday Season -
Have a good one
Share the love any time of year with our creamy berry flan. Try different fresh fruits to match the season.
Prep Time : 35 minutes
Makes : About 8 servings
Prep Time : 5 minutes
Makes : 1 sundae
Creamy caramel, rich chocolate and raspberry jam on a shortbread crust. A make-ahead bar worthy of any cookie exchange.
Prep Time : 20 minutes
Makes : about 24 bars
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