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Subject: Custardy Apple Torte
Custardy Apple Torte (Schwarzwalder Apfelkuchen) (Makes 6-8 servings) For the Press-in Pastry: 1 1/4 cups all-purpose flour 1/3 cup sugar 1/2 cup firm butter or margarine 1 egg yolk 1/4 teaspoon vanilla For the Apple Tort: 4 to 5 medium-sized tart cooking apples, peeled, cored and quartered 4 ounces cream cheese, softened 3/4 cup sugar 1 teaspoon vanilla 2 eggs 1/2 cup half-and-half (light cream) 1/4 teaspoon nutmeg To make Press-in Pastry: Mix flour with sugar. Cut in the butter or margarine until crumbly. Beat egg yolk with vanilla. With a fork, stir egg mixture into flour mixture until well-combined, then use your hands to press dough together. Press pastry into the bottom and halfway up the sides of a 9-inch springform pan. Using a fork, score outside of each apple quarter from end to end to resemble a row of thin apples slices. Arrange apple quarters, scored sides up, in a single layer, close together in pastry- lined pan. In a small bowl, beat cream cheese until fluffy, then gradually beat in sugar and vanilla. Add eggs, one at a time, beating well after each addition. Beat in half-and-half. Pour egg mixture over apples. Sprinkle with nutmeg. Bake in a 400-degree oven for 50-60 minutes, until apples are tender andpastry is well-browned. Serve warm or cool. Published in the Charleston Post & Courier -- Rec.food.recipes is moderated by Patricia D. Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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