Tested till perfect Apple Torte

Apple Torte

Sliced apples bake into a dense filling encased in a buttery crust. Use crisp apples, such as Northern Spy, Cortland or Spartan.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 2 cups 2cupsall-purpose flour
  • 1 cup 1cuppacked brown sugar
  • 1 cup 1cupcold butter, cubed
  • 1/4 cup 1/4cupslivered almonds
  • 10 cups 10cupscored and thinly sliced peeled applepeeled apples, about 10
  • 2 tbsp 2tbsplemon juice
  • 1 tsp 1tspgrated nutmeg
  • 2 tbsp 2tbspicing sugar
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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.

Nutritional Information Per serving: about

cal 353 pro 3g total fat 17g sat. fat 10g
carb 49g fibre 3g chol 48mg sodium 165mg

% RDI:

calcium 3 iron 11 vit A 15 vit C 5
folate 13
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