Kimberli's Kitchen
Sunday March 26th 2017

Bavarian Apple Torte

The Last Slice

Over the summer the aunt of a dear friend passed away. We had enjoyed delicious meals at Aunt Mary’s house and were so sad that she had passed. Our friend, Fran,  gave me a good portion of her cookbook library, of which I have barely been able to scratch the surface (so many new cookbooks to read!!)

After our recent visit to a new apple orchard, I began looking for new-to-me recipes to cook up some of these apples!

With the arrival of the Feller’s friend, Pearl, who was visiting from India, I decided that we’d make a Bavarian Apple Torte. The recipe sounded delicious!

Bavarian Apple Torte

I made a few changes due to taste and necessity.
*I used a 10″ Spring Form pan. I don’t currently have a 9″ pan. This means I was able to press the pastry only about 1 1/4″ up the sides, not quite 1 1/2″. It all worked out great so have no fear!

This is a QUICK and easy recipe to put together and tastes amazing! I like it better than apple pie (so i think there will have to be one on the Thanksgiving table this year!)
I upped the amount of cinnamon to 3/4 tsp from 1/2 tsp.
Printable version of Recipe

Next time I also will add a few fresh gratings of nutmeg to the apples. A few only as not to overpower the cinnamon.

Bavarian Apple Torte

Recipe adapted slightly from original by Southern Living
Makes 1 9″ or 10″ torte

Pastry:
½ cup butter or margarine, softened
1/3 cup sugar
1 1/3 cups all-purpose flour
¼ tsp. Vanilla extract

Filling:
1 (8oz) pkg. Cream cheese, softened
¼ cup sugar
1 large egg
½ tsp. Vanilla extract

Apple-Almond topper:
1/3 cup sugar
3/4 tsp. Ground cinnamon
3 Granny Smith apples, peeled and sliced into half rounds about 1/8″ thick (approximately 4 cups)
¼ cup sliced almonds (I used nearer to ½ cup)

Directions:
Preheat oven to 400F and place oven rack in center of oven.

Pastry:
Beat butter and 1/3 cup sugar in a small mixing bowl at medium speed with an electric mixer until fluffy. Add the ¼ tsp. Vanilla and gradually add flour, beating until mixture is blended. You may need to clean the sides of the bowl a few times to get all ingredients incorporated. The mixture will be slightly crumbly when all ingredients are mixed in.

Press pastry into bottom and 1½* inches up sides of a lightly greased 9* inch spring form pan. (See my notes above on using a 10″ spring form pan.)

Filling:
Beat cream cheese and ¼ cup sugar in mixer until smooth. Add egg and ½ tsp. Vanilla until creamy. Spread filling evenly over pastry.

Apples & Almonds:
Combine 1/3 cup sugar, cinnamon, and apples, tossing lightly. Arrange apple slices over cream cheese mixture; sprinkle with almonds.

Bake at 400 F for 40 minutes. Cool on a wire rack. Remove sides of spring form pan.
Serve warm,chilled or at room temperature (as I did.)

Optional: I don’t think it needs anything but you can add crème fraiche, sour cream, or ice cream, if desired.

 

Further unexpected guests help us polish off the torte…and it went FAST…which is oh so good for my waistline!

Thanks Aunt Mary for your love of cooking, entertaining and sharing. I am having a ball reading your notes and insight that you wrote in your books. Rest In Peace.

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