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Apple and almond torte
Apple and almond torte
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Picnic-perfect apple torte for riverside dining.
Ingredients:
  • 49.50 gm icing sugar, sifted
  • 150g butter, chilled, cubed
  • 2 to 40.00 gm ice-cold water
  • 200g ground almonds (almond meal)
  • 70.95 gm caster sugar
  • 2 eggwhites, lightly beaten
  • 450g can unsweetened pie apple
  • 1 eggwhite, extra, lightly beaten
  • 30g flaked almonds
Instructions:
  • Combine flour, icing sugar, and butter in a food processor and pulse until a fine crumb consistency forms. Add the egg yolk and 2 tablespoons of water, then pulse until the pastry comes together, adding more water if needed. Transfer the mixture onto a floured surface and knead until it forms a smooth ball.
  • Grease and line a 7cm deep, 22cm (base) springform pan. Divide the pastry in half. Roll out one portion of pastry into a 22cm (diameter) circle. Gently place the pastry circle onto the base of the pan and press it out to the edges with your fingertips.
  • In a bowl, combine ground almonds, 1/4 cup sugar, and egg whites until well mixed. Spread this mixture over the pastry base, then layer the sliced apples evenly on top.
  • Roll out the remaining pastry into a 23cm circle and place it over the apple, pressing down around the edges. Brush with extra egg white and sprinkle with flaked almonds and remaining sugar. Freeze for 15 minutes before baking.
  • Preheat your oven and a baking tray to 190°C. Place the torte onto the hot tray. Bake for 45 minutes or until golden. Let it sit in the pan for 10 minutes, then transfer to a wire rack to cool. Serve and enjoy!

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