Bavarian Apple Torte
It’s fall in the Annapolis Valley, and our famous apples are everywhere. You can spot them dropping from trees and smell them as you drive by orchards. You can buy a bag of them from the back of a truck at just about every corner. And if you’re like me, you’ll eat a year’s worth of apples between September and the New Year. No matter what new variety comes along or what technology exists to preserve them, there is a season for apples. And it’s now.
When I ran a restaurant, we’d bake several varieties of apples into pies, crisps, cakes and this Bavarian Apple Torte. The best apples for baking include Northern Spy, Jonagold and my favourite, the Gravenstein. If you’re lucky you might even find some Rhode Island Greenings, esteemed by the Joy of Cooking as “perhaps the best of all for cooking”. They are available in the Annapolis Valley at Boates Orchards.
Bavarian Apple Torte serves 10-12
This recipe was one of our inheritances from the Apple Town Café, the restaurant we purchased that morphed into Union Street Café. Is it really Bavarian? I don’t know. But it is certainly delicious!
1 1/4 cups Flour
1/3 cup Sugar
1/4 teaspoon Salt
1/2 cup Butter
Preheat oven to 350°. Pulse all ingredients in a food processor until crumbs form and press into a 10-inch springform pan. Bake 15-20 minutes, until golden.
Filling and Topping
1 lb. Cream Cheese
3/4 cup Sugar
1 teaspoon Vanilla
3 lovely Apples, peeled, cored and thinly sliced
2 tablespoons Sugar
1 teaspoon Cinnamon
To serve: Whipped Cream, maybe a few toasted Almonds
Blend cream cheese, eggs, 3/4 cup sugar and vanilla until smooth in a food processor Pour over the baked shortbread crust. In a small bowl toss the sliced apples with the two tablespoons of sugar and the cinnamon and arrange over the filling in a pinwheel pattern. Bake at 350° for 35 minutes, until just set in the center. Let cool, then refrigerate for at least two hours before serving with whipped cream and a few toasted almonds for garnish.