German Apple Torte (krummeltorte)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement