Dana Treat – Treat Yourself

Apple Torte from a Great Book

Posted February 9, 2010


Apple Torte
Adapted from The Greyston Bakery Cookbook
Makes one 9″ Cake, 10-12 servings

Although this recipe is found in the cake section of the book, it is really more like a tart.

For the Crust
½ cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
¼ tsp. vanilla extract
1 cup flour
½ cup apricot jam

For the Filling
1 (8-ounce) package cream cheese, at room temperature
½ cup sugar
1 egg
¼ tsp. vanilla extract

For the Topping
3 medium Granny Smith apples, peeled, cored and thinly sliced
¼ cup sugar
¼ cup maple syrup
¼ tsp. ground cardamom
½ tsp. ground cinnamon
½ cup slivered almonds

Prepare the crust:
Position a rack in the center of the oven and preheat the oven to 400°F.  Grease a 9″ round springform pan.

In the bowl of an electric mixer, cream the butter, sugar and vanilla on medium speed.  Using a fork or your fingers, work in the flour until the mixture resembles coarse crumbs.  Press the mixture onto the bottom and 1″ up the sides of the prepared pan.  Pierce the bottom several times with the tines of a fork.  Chill at least 30 minutes.

Bake in the oven for 12-15 minutes, or until the pastry is set and golden.  Cool on a wire rack.  When the pastry is cool, spread the apricot jam evenly over the bottom of the crust and set aside.

Prepare the filling:
Using an electric mixer set on medium speed, beat the cream cheese with the sugar until light.  Beat in the egg and vanilla.  Spread the filling over the prepared crust.

Prepare the topping:
In a large bowl, combine the apples with the sugar, maple syrup, cinnamon, and cardamom.  Arrange the apples in concentric circles over the filling.

Bake for 10 minutes, then reduce the oven temperature to 350°F.  Remove the torte and sprinkle with the almonds.  Put the torte back in the oven and bake an additional 30 minutes, or until the apples are tender.  Cool on a wire rack at least 30 minutes.  Release and remove the pan sides.  Cool completely and then refrigerate until ready to serve.

(DN: I didn’t do this, but I would recommend brushing the apples with warmed apricot glaze.  It will make them shine.  Also, I had LOTS of leftovers which I refrigerated and they still look great, so I would imagine you can make this a day ahead.  Much more than that and the apples will start to look tired.)


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