Apple Torte

Sunday 17 December 2017

You could be looking at your Christmas Dessert this year.  I kid you not.  I know  . . .  not a trifle, nor a pudding, not even a fruit cake.  Instead it is a delicious cross between an apple cake and an apple pie and a cheesecake.

But it is none of those things . . .  it's a Torte.  A delicious Apple Torte!

With a shortbread-like buttery sweet pastry crust . . .  you simply press into the pan.  Easy peasy, no rolling out . . .

The crust is spread with raspberry jam and then you pour on that rich velvety cheesecake filling . . . which is as simple as beating together cream cheese, sugar, eggs, vanilla  . . .

This is probably the faffiest bit . . .  four apples, peeled, cored, sliced and tossed together with cinnamon sugar . . . the faffy bit is laying them on top of the cheesecake filling in an attractive manner.

But that's not really much of a hardship, when you think of the end result.  Try not to eat too many cinnamon sugar apple slices while you are doing it, lol.  Me, I have a hard time resisting them. Sweet and crunchy and so cinnamony! 

A sprinkle of slivered blanched almonds and its oven ready.  I slivered my own this time instead of using flaked.  It's Christmas after all and a little extra effort is worth the time it takes.

It bakes really quickly, 10 minutes at a high oven temp and then half an hour at a moderate oven temp. At the end you are rewarded with a delicious Christmas Dessert that will have everyone scrambling for seconds.  All you need on top is a dollop of softly whipped cream.  You can sweeten it if you want, but I am so anglicised now I prefer it plain.

*Apple Torte*
Serves 10 to 12
A delicious festive dessert which is simple to make and cuts into nice firm pieces, each slice filled with lovely slices of apple. 

For the base:
125g butter (1/2 cup) softned
70g granulated sugar (1/3 cup)
1/4 tsp vanilla
140g plain flour (1 cup)
120g raspberry jam, loosened with a fork (1/2 cup)
For the filling:
240g cream cheese (1 cup)
95g granulated sugar (1/2 cup)
1 large free range egg
1/2 tsp vanilla

For the apples:
4 medium apples, peeled, cored and thinly sliced (bout 4 cups)
70g granulated sugar (1/3 cup)
1/2 tsp ground cinnamon
85g slivered blanched almonds (1/2 cup)

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready a 9-inch round spring form pan.  Set aside. 

Cream together the butter, vanilla and sugar for the base. Add the flour and mix until you have coarse crumbs. Press into the bottom and 1 inch up the sides of your pan.  Spread the raspberry jam over the bottom.  Whisk together the filling ingredients until smooth and pour over top of the jam.  Toss the apple slices with the sugar and cinnamon.  Arrange gently over top of the filling. Sprinkle with the slivered almonds.

Bake for 10 minutes, then reduce the oven temperature to 180*C/350*F/ gas mark 4.  Bake for a further half an hour until the apples are tender. Cool in the pan before removing sides.

Serve cut into wedges with or without a dollop of whipped cream if desired!  Store any leftovers in the refrigerator.

Try to let it cool completely before slicing it.  I think its even better left in the refrigerator overnight before slicing which also makes it a great dessert for Christmas dinner because you can do it the day ahead. It will slice perfectly on the day!  Happy Holidays and Bon Appetit!


  1. I just wrote u a note on IG..The first dessert recipe I fell in love w/ at an office party..Pia Laorte made it..I will have to compare my recipe to yurs.
    This is an EXCELLENT dessert and yours is comme toujours beautiful:)

    1. This is a really old recipe Monique! It is from my Big Blue Binder and one which I got from someone as well! They may be the same recipe. I think it has been a popular recipe and handed around for many years. It is soooo good! xo


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