Buttery Apple Torte
Prep time:
Baking time:
Makes:
12 servings
Freezing:
not recommended
Ingredients:
Crust
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
Filling
1 pkg
(250 g)
cream cheese
1/4 cup
(50 mL)
sugar
1
egg
1 tsp
(5 mL)
vanilla extract
Topping
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
Directions:
- Preheat oven to 450°F (230°C).
- 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.
- 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.
- 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.