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Buttery Apple Torte

Prep time:
Baking time:
Makes: 12 servings
Freezing: not recommended


3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) sugar
1 2/3 cups (400 mL) Five Roses® All Purpose Bleached White Flour
1/2 cup (125 mL) Smucker’s® Pure Apricot or Raspberry Jam
1 pkg (250 g) cream cheese
1/4 cup (50 mL) sugar
1 egg
1 tsp (5 mL) vanilla extract
3 cups (750 mL) peeled, thinly sliced apples
1/3 cup (75 mL) sugar
1 tsp (5 mL) cinnamon
1/3 cup (75 mL) sliced almonds

  1. Preheat oven to 450°F (230°C). 
  2. Crust: Cream butter and sugar together thoroughly in large bowl. 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.
  3. Beat cream cheese, sugar, egg and vanilla in a separate large bowl on medium speed, with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together in a medium bowl to coat well. Spoon over filling. Sprinkle with almonds.
  4. Bake in preheated oven for 10 minutes, then reduce heat to 400°F (200°C) for 25 to 30 minutes longer, or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cool.