Apple Torte
Sliced apples bake into a dense filling encased in a buttery crust. Use crisp apples, such as Northern Spy, Cortland or Spartan.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 353 |
| pro | 3 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 49 g |
| fibre | 3 g |
| chol | 48 mg |
| sodium | 165 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 11% |
| vit A | 15% |
| vit C | 5% |
| folate | 13% |
-
2 cups (500 mL) all-purpose flour
1 cup (250 mL) packed brown sugar
1 cup (250 mL) cold butter, cubed
1/4 cup (50 mL) slivered almonds
10 cups (2.5 L) thinly sliced peeled cored apples (about 10)
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) grated nutmeg
2 tbsp (25 mL) icing sugar
Preparation:
Place 10-inch (3 L) springform pan in centre of large piece of heavy-duty foil; press up around pan. Set aside.
In bowl, whisk flour with brown sugar. Using pastry blender or 2 knives, cut in butter until in pea-size pieces. Press three-quarters over bottom and up side of prepared pan. Stir almonds into remaining crumb mixture; set aside.
In bowl, toss apples, lemon juice and nutmeg; spread over pastry, pressing gently. Sprinkle with remaining crumb mixture. Bake in centre of 350°F (180°C) oven until golden and apples are tender, 1-1/2 hours. Run knife around edge; let cool in pan on rack. Dust with icing sugar.
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