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

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