Apple Almond Torte

This apple almond torte is like your favorite apple pie, but with a beautiful almond flavor and no top crust. The crushed almonds in the crust give it just the right amount of nuttiness and the sliced almonds on top give it a pretty finish, which also means you don't have to worry too much about what the apples look like underneath.

Now Let’s Get Cooking
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The first thing you’ll notice about this torte is that it doesn’t call for traditional pastry. Instead, there’s an almond butter dough that you make either in your food processor or in an electric mixer. I like using almonds that still have their skin on for this purpose so that you get the nice speckles in the crust. It comes together very quickly with just 4 ingredients and you simply press it into a springform pan.

The crust for apple almond torte pressed into the bottom of a springform pan with a bowl of sliced apples in the background.

You can just wipe out your food processor (if that’s what you’re using) before proceeding to the next step of making the cream cheese filling. Make sure the cream cheese filling is nice and smooth. The best way to do that is to make sure the cream cheese is room temperature before you add it to the food processor. Room temperature cream cheese will blend up MUCH faster and more evenly than cold cream cheese.

Pouring batter into a dough lined springform pan with sliced apples in the background.

Then it’s time to layer in the apples. I suggest layering them into the pan so that you can make sure they get into all the spaces. If you layer the apples in, there’s less chance they will fall into a cavity as they bake and soften. You don’t have to create beautiful layers because we’re going to top everything with almonds anyway, but do try to use all the space in the pan efficiently.

Sliced apples layered in a springform pan with a bowl of apples next to it.

Remember too to pour the juice from the bowl over the top of the apples before topping it all with sliced almonds. Again, I like sliced almonds that still have their skin on for a prettier presentation.

Almonds on top of apples in a springform pan with a red and white windowpane towel near by.

Even though you have the dough lining the bottom of the springform pan, it’s always a good idea to put the springform pan on a baking sheet before popping it into the oven. That will prevent any butter from melting out and leaking out through the seam of the springform pan. Anything that saves you having to clean your oven is a good idea! 

Apple almond torte right out of the oven on a baking sheet.

I think you’ll be really delighted with the results of this delicious fall torte. Just remember that you do need to chill the torte for about 4 hours before serving. That’s just enough time to gaze and marvel at your beautiful creation. 

A piece of apple almond torte being lifted out of the torte with a pie server.

Apple Almond Torte

  • Prep Time: 30 m
  • Cook Time: 1 h 20 m
  • Total Time: 1 h 50 m
  • Servings:
    10

Ingredients

Apple Filling:
  • 4 gala apples peeled and sliced into ¼-inch slices
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon ground cinnamon
  • cup sliced almonds
Crust:
  • 1 cup butter
  • ½ cup sugar
  • 2 cups flour
  • ½ cup finely crushed almonds
Cheese Layer:
  • 8 ounces cream cheese
  • 3 tablespoons sugar
  • 1 egg
  • ½ teaspoon pure vanilla extract

Instructions

  1. Pre-heat the oven to 375°F.
  2. Place the sliced apples in a large bowl and toss them with the lemon juice. Combine the white sugar, brown sugar, flour and cinnamon in a small bowl and then sprinkle the mixture over the apples. Toss everything together to coat really well and set the apples aside.
  3. Use a food processor or electric mixer to cream the butter and sugar together until light and fluffy. Add the flour and process or blend until a soft dough comes together. Press the dough into the bottom and 2-inches up the sides of a 9-inch springform pan. Chill the crust in the refrigerator for at least 10 minutes.
  4. Using a food processor or electric mixer, blend the cream cheese, sugar, egg and vanilla extract until smooth. Pour the cream cheese mixture into the pan, spreading it out evenly over the crust.
  5. Toss the apples one last time and layer them evenly over the cream cheese in the pan. Pour any juice from the bowl of apples over the top and scatter the sliced almonds on top. Loosely cover the top and sides of the pan with aluminum foil and transfer the pan to the oven.
  6. Bake at 375°F for 50 minutes. Then uncover and bake for another 30 to 40 minutes, until the apples are tender to a knifepoint. Remove the pan from the oven and transfer the torte to a cooling rack to allow it to cool completely in the pan. Then chill for at least 4 hours before slicing and serving.
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Comments (2)Post a Reply

    1. I think almond flour would be fine in the crust. You just need to make sure the crust is moist enough to stay together, so be ready to add a little more butter or a little more almond flour as needed.

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