Apple Torte

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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 buttery shortbread-like buttery sweet pastry crust . . .  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, and then 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.

1/2 tsp ground cinnamon

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 and then it will slice perfectly on the day!  Happy Holidays and Bon Appetit!