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Bavarian Apple Torte

Updated: Apr 4

I discovered this recipe decades ago in a fun little cookbook titled "Fare for Friends". I've made a few adjustments over the years, but basically it has a delicious butter crust smothered in a raspberry puree, followed by a cream cheese mixture, then loads of freshly sliced Cortland apples and topped with almonds. It's a delicious torte and a nice change from good old apple pie. Looks difficult to make but it's not!



Pre-heat oven to 450 F

Grease an 8" springform pan


Ingredients:


Crust:

1/2 Cup Unsalted Butter, softened

1/3 Cup sugar

1 Cup Unbleached flour

1 Teaspoon Vanilla


Raspberry Puree or Jam:

1/2 to 1 Cup quality Raspberry Jam - I love St. Dalfour from France, or homemade


Cream Cheese Mixture:

8 Ounces of Philly Cream Cheese, at room temperature

1/4 Cup sugar

1 Egg at room temperature

1/2 Teaspoon Vanilla


Apples:

3-4 medium-large Cortland Apples

1/3 Cup Sugar

3/4 Teaspoon of Cinnamon


Topping:

3/4 Cup Slivered Almonds


Method:


Mix together the butter, sugar, vanilla and flour with your hands until it is the right texture to press into a cake tin. The mixture should come together in your hands, but not be too sticky.

Press this mixture into the bottom of a prepared springform pan.

Then spread the raspberry puree or jam all over this crust, just enough to cover the base and not too thick.

Mix together the cream cheese, vanilla, sugar and egg on low speed with a hand mixer until it is well blended and creamy.

Pour this over the raspberry jam layer.

Peel 3-4 apples and slice about 1/4 - 1/2 inch thick. Add the sugar and cinnamon and mix thoroughly.

Layer the apples over the cream cheese mixture in a spiral starting on the outside of the circle.

Then top with the almonds.


Bake at 450 F for 10 minutes - then turn down the oven to 400 F for 20-25 minutes or until the almonds are nice and toasted.


*I put a baking sheet lined with foil under this springform pan, as sometimes the butter in the crust drips in the oven.


Remove from oven and cool. You may bake this one day ahead and refrigerate it, even in the springform pan. Then remove sides and serve up! Fancy but easy!




Cortland Apples


Cortlands are hardy apples originating from New York in 1898, a cross between the McIntosh and the Ben Davis apple. They are an heirloom apple that are sweet and juicy and a little bit tart, and readily available in most grocery stores. Great for baking in pies, applesauce or eating raw. I love to cook with these apples. They are also resistant to browning. They have a short shelf life so eat them up!


Cortland Apple, by Patti Davis



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