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.
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.
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.
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.
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!
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.
Would almond flour be too fine for this?????! For the finely crushed almonds?
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.
I made this and it is delicious. Next time I have to press the almond crust thinner, it was pretty thick at the bottom edge of the pan. It said add lemon juice to the apples and I could not find lemon juice in the recipe. I just put enough in to keep apples from going brown. I’m going to make it again and take to a friends at Thanksgiving
This is heavenly! I didn’t know I could love, love, love a dessert that didn’t include chocolate, but this proved me wrong.
(I missed the note about putting the spring form pan on a baking sheet to catch any drippings that seep through the spring form pan – which I do not use very often – but at least I now have a sparkling clean oven before the holidays!)
Hi Elizabeth, so glad you liked this chocolate-less dessert AND that it gave you a good excuse for a clean oven. Ha!
The most beautiful dessert I’ve made so far! The layers of flavours came out so beautifully together. When I first read the recipe, I imagined how everything would come together, and was excited to try it right away. This was exceptional! Way beyond what I imagined. Thank you so so much for this amazing recipe. In will definitely do this again, and soon.
Hi,
Just wondering, would a cream cheese filling quite necessary or can we not include it in the treat?
Thank you
Hi Farah – no it’s not critical, just delicious. 🙂 You can leave it out and fill with apples instead if you like.
I absolutely love this recipe and have made it numerous times.
I have one problem – I use a food processor to make the crust and quite a bit of butter drips out of my spring form while baking (quite a bit 🤔).
I am relatively new at baking with crusts so I am clueless on what the issue may be.
Thoughts/advice appreciated.
Thank you so much!
Janet
The seal on your spring form pan may not have a tight seal. You can try wrapping the springform pan with some aluminum foil and then place it on a sheet pan to bake. Also make sure you chill the crust before baking.
Can I make the crust 2 or 3 days in advance as I need to make 4 for Christmas 🎁.
Thanks
Yes you can make the crust in advance. If it is more than 4 to 5 days ahead, you can freeze it.
Thank you SO much for your response
One more question:
Can I make the cream cheese filling a day or 2 in advance? Thanks!
Sure can! I would not make the apple filling until you are ready to assemble and bake. You can bake the entire torte a day in advance.
How many pounds or cups (approximately) are 4 apples?
Thank you.
You should have about 4 cups of sliced apples.