Saturday, December 5, 2009
Bavarian Apple Torte
For the Crust:
1/2 cup almonds, rough chopped and toasted
1/4 cup (granulated)sugar
1 cup flour
1/4 cup powdered sugar
1/4 tsp salt
1/2 cup (1 stick) cold butter, cut into small cubes
1 large egg yolk
1/4 tsp vanilla
1/4 tsp almond extract
Grind almonds and granulated sugar in food processor until you have fine crumbs. Add flour, powdered sugar, and salt. Pulse to combine. Add cubed butter and pulse 6 to 7 times until the mixture is about the size of peas. Add the egg yolk and extracts and pulse to bring together. Press into the bottom of a spring form pan that has been lined with parchment. Place in freezer while the oven heats up to 350 degrees. Press foil directly onto the crust and fill with dried beans to blind bake. Bake in in oven for 20 minutes. Remove foil and beans. Put back in oven for 5 minutes. Press down any puffy parts of crust with the back of a fork. Allow to cool while you prepare the apples and filling.
For the Filling:
2 pkgs cream cheese, softened
1/3 cup sugar
2 whole eggs
1 tsp vanilla
Beat cream cheese and sugar until creamed together. Add vanilla and eggs, one at a time and mix thoroughly. Pour over crust and smooth with spatula.
For the Topping:
4 cups thinly sliced peeled and cored apples (granny smith recommended)
1/2 cup sugar
1 tsp cinnamon
1 Tbs corn starch
Mix sugar, cinnamon, and corn starch in a bowl. Add apples and toss to coat. Pour apples over filling, arranging them as desired.
Place spring form pan on a cookie sheet (wrap the outside with foil if you know it does not seal well to avoid leaking from apples) and bake in a 350 oven 55-65 minutes, until set.
For the glaze:
1/2 cup apricot preserves or apple jelly
Melt in a small sauce pan over low heat until it becomes a syrup consistancy.. Brush over the top of the warm apples after removing torte from oven.
It sounds more complicated than it really is. The most time consuming part is peeling, coring and slicing the apples. This can be done quickly with a mandoline slicer or a food processor. Since I already had my food processor out to make the crust, I used that. I plan to serve this with a drizzle of warm homemade caramel sauce. I'll post the recipe for that and another picture, of the torte once I take it out of the spring form pan and drizzle it with the caramel. :)