CRUST3/4 cup (175 mL) butter, softened1/2 cup (125 mL) sugar1 2/3 cups (400 mL) ROBIN HOOD® All Purpose Flour1/2 cup (125 mL) apricot or raspberry jamFILLING1 pkg (250 g) cream cheese1/4 cup (50 mL) sugar1 (1) egg1 tsp (5 mL) vanillaTOPPING3 cups (750 mL) peeled apples, thinly sliced1/3 cup (75 mL) sugar1 tsp (5 mL) cinnamon1/3 cup (75 mL) almonds, sliced
CRUST1. CREAM butter and sugar together thoroughly. 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.2. BEAT all filling ingreadients together with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds.3. BAKE at 450°F (230°C) for 10 minutes, then reduce heat to 400°F (200°C) for 25 - 30 minutes longer, or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cool.
I made this recipe for Easter brunch where it was enjoyed and got rave reviews from many. I tweaked the recipe a bit, adding 2 tsp of almond extract to the filling part of the recipe and I also added a dash of fresh lemon juice to the apple mixture on top. The almond extract in the filling really complemented the toasted almonds on top. The crust & jam give way to a delicious flan that's almost cheesecake like in texture but mellower. The apples and almonds are the crowning glory. Delicious! This recipe is a keeper.
make often, quick, easy, impressive,delicious
This torte is delicious and easy to prepare.
A rich, aromatic torte with the sweetness of apricot, a hint of cinnamon and apples baked up tender crisp. Serve fresh out of the oven topped with ice cream.
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Prep Time:
Prep Time: 30 mins + refrigeration Baking Time: 65 minutes
A rich, aromatic torte with the sweetness of apricot, a hint of cinnamon and apples baked up tender crisp. Serve fresh ...
Prep Time: 30 minutes Baking Time: 40 minutes
Prep Time: 30 minutes
A winter carnival classic that should be enjoyed long after the ice has left the bay.
Prep Time: 20 minutes Baking Time: 22 minutes
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