bavarian cranberry apple torte, part one

November 23, 2011

This is the time of year when we feel the necessity for all things to be nostalgic, familiar and steeped in tradition, but with the beginning of this holiday season,  I couldn’t help thinking of a friend who once told me that her favorite family Thanksgiving tradition was to never have the same meal twice.  Of course it can be risky to attempt a new recipe under the spotlight of the Big Thanksgiving Dinner, but the bigger the risk the bigger the rewards, right?

I found this recipe in a fashion magazine.  The instructions were weird, but the accompanying photograph looked divine.  So, I’m giving it a shot.  A shot in the dark.

Bavarian Cranberry Apple Torte

  • 1 cup unsalted butter
  • 1-1/2 cup sugar
  • 1-1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 cup raspberry jam
  • 16 oz cream cheese
  • 2 eggs
  • 4 cups apples (4-6 medium apples)
  • 1/2 cup dried cranberries
  • 1/2 tsp cinnamon
  • 1/2 cup sliced almonds

Preheat oven to 450°.

Peel, core and slice apples.  For me, four apples were more than enough to make four cups sliced.

In a medium bowl, cream butter, 2/3 cup sugar, and 1 tsp vanilla.

Blend in flour.

Form a ball and press dough onto bottom and about 2 inches up the sides of a 9″ springform pan.

Cover crust in the raspberry jam and refrigerate while preparing the filling.

In another medium bowl, combine cream cheese and 1/2 cup sugar.

Add eggs and 1 tsp of vanilla and mix well.

Pour over jam-covered crust.

In yet another bowl, toss your peeled, cored and sliced apples with the cranberries, cinnamon, and remaining sugar.  A spatula works well to ensure all apples and cranberries are equally coated in cinnamon sugar, but eat a few of these to be certain.

Spoon the delicious cinnamon sugar fruit over the cream cheese and sprinkle the top with almonds.

Bake torte at 450° for 10 minutes.  (Smart move: place the springform pan inside of a larger pan or on a cookie sheet.  The sugar makes the apples quite juicy, and unless you want to learn what your smoke detector sounds like, dirtying an additional pan is well worth it to catch these drippings.)

With the torte still in the oven, lower heat to 400° and bake for an additional 40 minutes.

Chill in refrigerator for at least 1 hour to firm up filling.

I’m keeping mine in the fridge overnight – Do Not Open Until Thanksgiving!!  Stay tuned for part two tomorrow where I’ll see if the results of this new recipe was worth the risk!

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One Response to “bavarian cranberry apple torte, part one”

  1. jessimocha Says:

    I want to see it finished! This looks amazing so far!

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