Caramel Apple Crème Torte Caramel Apple Crème Torte

Author: Canadian Living

Make Shrove Tuesday (or any other occasion) special with this dessert of stacked caramel-poached apples and cr?s.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2007



Spoon yogurt into cheesecloth-lined sieve set over bowl. Refrigerate until reduced by one-third, about 2 hours.
 Peel, core and cut apples into twelve 1/2-inch (1 cm) thick wedges each; set aside.

In large heavy saucepan, stir sugar with water over medium heat until dissolved, brushing down side of pan with brush dipped in cold water. Bring to boil; boil, without stirring but brushing down pan with water, until pale caramel colour, 8 to 10 minutes. Remove from heat.

Holding pan at arm's length and averting face, add apple juice and lemon juice; cook, stirring, over medium heat until caramel dissolves.

Add apples; cover and simmer over medium-low heat for 10 minutes. Uncover and simmer until apples are tender, about 10 minutes.

Using slotted spoon, transfer apples to bowl; let stand for 5 minutes. Drain juice from bowl back into pan; boil over high heat until juice is syrupy and copper coloured, about 6 minutes. Keep warm. (Make-ahead: Let cool. Transfer to airtight container; refrigerate for up to 24 hours. Reheat to continue.)

Transfer drained yogurt to bowl; discard liquid. Whip cream with 1 tbsp (15 mL) of the icing sugar; fold into yogurt.

To assemble, place 1 cr? on platter; top evenly with 1/2 cup (125 mL) of the apples. Repeat cr? and apple layers 7 more times, ending with apples.

Pour some of the reserved syrup over top. Sprinkle with remaining icing sugar. Serve with yogurt cream and remaining warm syrup.

Nutritional facts Per each of 6 servings: about

  • Sodium 135 mg
  • Protein 7 g
  • Calories 519.0
  • Total fat 16 g
  • Cholesterol 107 mg
  • Saturated fat 9 g
  • Total carbohydrate 91 g


  • Iron 9.0
  • Folate 19.0
  • Calcium 12.0
  • Vitamin A 17.0
  • Vitamin C 40.0
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Caramel Apple Crème Torte