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Buttery Apple Torte

Buttery Apple Torte

A rich and fragrant torte with layer upon layer of tart apple and luscious cream cheese filling. A dessert show stopper!

Prep Time: 30 minutes
Bake Time: 40 minutes

Makes: about 8 servings


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

Featured Products:

Smucker’s® Pure Raspberry Jam
Smucker’s® Pure Raspberry Jam
Robin Hood® Original All Purpose Flour
Robin Hood® Original All Purpose Flour

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Recent Comments:

Review on 10/25/2011 11:23:00 AM by Evelyn

In this recipe You do not say if the apples should be sliced or chopped.

Review on 12/19/2010 2:54:00 PM by Jane

HI - 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 JaneC

Review on 3/2/2010 1:57:00 PM by ann


Review on 8/19/2008 9:24:00 PM by Mae


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