0 recipes from contoocook and beyond


crust; l-l/2 cups flour
l stick chileld butter cut into pieces’l/2 cupsugar
l tsp. vanills
pinch of salt
l 8 oz. pkg cream cheese room temp.
l/4 cup sugar
l; large egg
l gtsp. vanilla
l/3 cup sugar
l/2 tsp. cinnamon
4 large granny smith aples, peeled, cored, thinly sliced (about 3 cups)
l/4 cup sliced almonds
For crust: heat oven 400. Wrap outside of 9″ dia. springform pan with 2-3/4″ high sides with foil. Combine all ingredients in large bowl. Using fingertips mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4″ up sides of pan. Freeze l0 mins. Bake until creust is light golden about l0 mins. Remove from oven. Reduce oven temp. to 350. For filling: bveat all ingredients in large bowl until smooth. Pour filling onto crust. Smooth top. For topping: combine sugar and cinnamon in large bowl. Add apple slice sand toss to coat. Arrane atop filling. Sprinkle with almonds. Bake rote until crust is deep golden and apples are tender about l hr. 30 mins. Remove from oven; cool l hr. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refirgerated). Serve cold. Serves 8. Bon Appetit March l999

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