Ann-Marie’s Bavarian Apple Torte Recipe – This is the first place winning dessert recipe for the 2010 Art and Apples Festival in Downtown Rochester MI.
Ann-Marie’s Bavarian Apple Torte Recipe Ingredients
Apple filling
5 – 7 apples, peeled, cored and sliced*
1/3 c. light brown sugar
½ tsp. ground cinnamon
½ tsp. cardamom
½ tsp. lemon juice
1/8 – ¼ tsp. salt
Crust
1/3 c. butter
1/3 c. white sugar
¼ tsp. vanilla extract
2/3 c. white AP flour
1/3 c. whole wheat AP flour
Filling
1 8-oz. pkg. Philadelphia cream cheese, softened
2 tsp. cornstarch
¼ c. light brown sugar
1 large egg
½ tsp. vanilla extract
Glaze (optional)
1/2 c. apricot preserves
1 ½ Tb. white sugar
1 ½ Tb. dark rum
Ann-Marie’s Bavarian Apple Torte Recipe Directions
Preheat oven to 450 degrees.
Apples: Toss peeled, cored & sliced apples in a large microwave-safe bowl with sugar, spices, lemon juice and salt to evenly coat. *(For company or other festive occasions: Reserve 1 – 2 apples’ worth of slices. These will be arranged attractively on top of apple mixture before baking.) Microwave apples for 3 – 4 minutes. Pour apple mixture into a colander or large strainer over a bowl and allow to drain for 15 – 20 minutes. Pour apple juices into a small (preferably non-stick) saucepan, bring to a simmer, and reduce to a syrupy consistency. Pour syrup back over the apple mixture and toss well. Set aside.
Crust: Cream together butter and sugar. Add flour and blend well; add vanilla and incorporate. Mixture should resemble fine bread crumbs. Butter and flour a 9-inch springform pan, and press crust mixture into the flat bottom and about an inch up the sides of the pan. Bake in oven for 5 – 6 minutes, or until browned on the edges. Remove from oven and set aside.
Cheesecake filling: In a medium bowl, blend softened cream cheese and cornstarch until smooth; add brown sugar and mix well. Beat in egg and vanilla.
Pour cream cheese mixture into center of crust. Pile apple mixture over all. *(If you are arranging apple slices on top for a more formal presentation, now is the time to do it.)
Bake for 10 minutes. Then reduce the heat to 400 degrees and continue baking for 30 minutes. Cool on baking rack.
If possible, refrigerate the torte beforehand for several hours or overnight to give the cream cheese filling a chance to set. Allow the torte to come to room temperature before serving.
Optional glaze: Sieve apricot preserves through a fine strainer. Melt with sugar and rum in small (preferably non-stick) saucepan until sugar is melted. Bring to a boil; at 228 degrees (soft ball stage), remove from heat. Paint on top of cooled torte with pastry brush.
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