Sometimes I get to spoil my friends and make really fun desserts. Husband and I had a dessert date with another couple, and I wanted to try something different and fun, who knew In Style mag would be the one to deliver the right recipe?
This recipe is from In Style, November 2011.
No substitutions were made.
Bavarian Cranberry Apple Torte
1 c unsalted butter
2/3 c sugar
1/2 tsp vanilla extract
2 c all-purpose flour
1/2 c raspberry jam
Preheat oven to 450 degrees.
Cream butter, sugar and vanilla. Blend in flour to form a ball.
Press dough onto bottom and about 2 inches up the sides of a 9-inch spingform pan.
Spread with a thin latyer of raspberry jam.
Refrigerate crust while preparing filling.
16 oz. cream cheese
1/2 c sugar
1 tsp vanilla extract
Combine cream cheese and sugar. Add eggs and vanilla; mix well.
Pour over jam-covered crust.
4 c peeled, cored, and sliced apples
1/2 c dried cranberries
1/3 c sugar
1/2 tsp cinnamon
1/2 c sliced almonds
Toss apples and cranberries with sugar and cinnamon; spoon over cream cheese later and sprinkle with almonds.
Bake torte at 450 for 10 minutes; with torte still in the oven, lower heat to 400 degrees and bake for 40 additional minutes. Chill in the refrigerator for at least 1 hour to firm up filling. Use a thin knife to carefully loosen torte from sides of pan and remove. Transfer to a serving plat and enjoy!
I can not wait to make this again. I’m thinking of changing the apple mixture to fresh berries with pecans. I didn’t press out the crust enough in the crease, so it was a bit hard to cut through, but, OH THE CRUST! It’s a giant shortbread cookie. Then layer on the raspberry jam, the cream cheese filling and the tart apples? HEAVEN. Do yourself a favor and make this ASAP. Maybe even for your sweetie on Valentines!