Buttery Apple Torte

Name: Buttery Apple Torte
Prep time: 30 min
Cook time: 40 min
Yield: 12
Ingredients: Crust; 3/4 cup (175 mL) butter, softened; 1/2 cup (125 mL) sugar; 1 2/3 cups (400 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/2 cup (125 mL) Smucker’s® Pure Apricot or Raspberry Jam Apricot Spread; Filling:; 1 pkg (250 g) cream cheese; 1/4 cup (50 mL) sugar; 1 egg; 1 tsp (5 mL) vanilla extract; Topping:; 3 cups (750 mL) peeled, thinly sliced apples; 1/3 cup (75 mL) sugar; 1 tsp (5 mL) cinnamon; 1/3 cup (75 mL) sliced almonds

Prep Time 30 mins

Cook Time 40 mins

Serves 12

Difficulty N/A

Ingredients

Crust
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) sugar
1 2/3 cups (400 mL) Robin Hood^® Original All Purpose Flour
1/2 cup (125 mL) Smucker’s^® Pure Apricot or Raspberry Jam
Filling:
1 pkg (250 g) cream cheese
1/4 cup (50 mL) sugar
1 egg
1 tsp (5 mL) vanilla extract
Topping:
3 cups (750 mL) peeled, thinly sliced apples
1/3 cup (75 mL) sugar
1 tsp (5 mL) cinnamon
1/3 cup (75 mL) sliced almonds

Robin Hood^® Original All Purpose Flour

Apricot Spread

Directions

Step 1:

Preheat oven to 450°F (230°C).

Crust

Step 2:

Cream butter and sugar together thoroughly in large bowl. Blend in flour. Work with hands to form a smooth dough. Press evenly onto bottom and 1 1/2" (3.5 cm) up sides of 10" (25 cm) springform pan. Spread jam evenly over bottom of crust.

Step 3:

Beat cream cheese, sugar, egg and vanilla in a separate large bowl on medium speed, with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together in a medium bowl to coat well. Spoon over filling. Sprinkle with almonds.

Step 4:

Bake in preheated oven for 10 minutes, then reduce heat to 400°F (200°C) for 25 to 30 minutes longer, or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cool.