Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- Crust
- 1 cup white whole-wheat or all-purpose flour
- 1/2 cup sliced almonds
- 2 Tbsp. sugar
- 1/4 tsp. salt
- 6 Tbsp. cold unsalted butter, cut in small pieces
- 1 large egg yolk
- 1/2 tsp. vanilla extract
- Filling
- 1 large egg
- 8 oz. reduced-fat cream cheese, at room temperature
- 1/4 cup sugar
- 3/4 tsp. vanilla extract
- Topping
- 4 cups peeled and thinly sliced McIntosh apples
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup sliced almonds
Directions
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Preheat oven to 400 degrees.
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To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 0ne-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined (the mixture will look lake wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1-inch up the sides.
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To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla, process until smooth. Spread into the crust.
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To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
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Bake the torte for 15 minutes.
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duce oven temperature to 350. Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.
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Let cool on a wire rack for 15 minutes. Run a knife around the edges. Remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours before serving.