GERMAN APPLE TORTE RECIPES

Steps:

• Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
• Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
• Roll out half the pastry and line large, deep flan.
• Spread apples to within 1/2” of top of flan tin.
• Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
• Serve hot or cold, with cream, custard or ice-cream.

Steps:

• TO MAKE THE FILLING: Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces.
• Place in empty saucepan; stir in 1/2 cup of the sugar.
• Cover and simmer for 7 minutes or until apples are partially cooked.
• Place in sieve to drain.
• TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles fine crumbs.
• Lightly beat together egg and vanilla.
• Stir into flour mixture and mix well until ball of soft dough forms.
• (If dough seems too stiff, add a few drops of water.) Rolls out half the pastry to about 1/8 inch thickness and cut to fit bottom of lightly greased 8-inch springform pan.
• Place drained apples on top of pastry, leaving 1/2 inch space between apples and inside edge of pan.
• Crumble remaining pastry dough into currant-sized crumbs.
• Drop half the crumbs into the space between apples and edge of pan.
• Flatten top surface of apples and sprinkle with remaining pastry crumbs.
• Sprinkle torte with remaining sugar.
• Bake in 425 F.
• oven for 25 to 30 minutes or until well browned.
• Remove hinged ring and serve torte on pan base.
• Serve warm, garnished with whipped cream.
• Makes 8 servings.
• Canadian Living.