Apple Torte
This recipe makes 12 servings
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 |
Sliced apples bake into a dense filling encased in a buttery crust. Use crisp apples, such as Northern Spy, Cortland or Spartan.
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup cold butter, cubed
- 1/4 cup slivered almonds
- 10 cups cored and thinly sliced peeled apples, about 10
- 2 tbsp lemon juice
- 1 tsp grated nutmeg
- 2 tbsp 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.
Source : Canadian Living Magazine: November 2003
