certain someone's cousin's wife baked this buttery apple torte in ontario while we were visiting. the torte was lovely and certainly interesting (and i love her kitchen, have i mentioned that?) (well, while i'm at it, i love their house).
anyways, since the apples are plentifull, i decided to try this at the shack. now, planning is good, i most often plan, but this time something happened and this torte got to drive around a bit...
the recipe calls for either raspberry or apricot jam, i used my mom's raspberry jam that i thinned out a bit. kami's (the wife) recipe is originally from the magazine canadian family, but the recipe in the link is the same, brand names have been changed
i used 8 of these beauties, cored, halved and thinly sliced
my dough was a lot drier than kami's, but i managed to spread it on the pan quite evenly
this part was all new to me, jam between the dough and cream cheese
i used 5% fat cream cheese, not good. after adding one egg to it, i could pour the mixture onto the dough and jam. will definitely use full fat cream cheese next time to get a more substantial layer of cream cheese
sliced apples rolled in sugar and cinnamon went on top, with some sliced almonds
by the time i had put the torte into the oven i realized that i had an hour and a half to get the torte out of the oven and be at work on time...i ended up taking the piping hot torte with me in a huge pan with a lid. left the pan in my car to cool off while i was working...
and ended up having a slice at midnight when i got home. as you can see, the torte could have used a few more minutes in the oven...next time it will. i did like the cream cheese in the middle, it's almost like having vanilla pudding with the torte