Apple Cranberry Torte

Perfect for fall, this elegant torte combines the sweet tones of freshly harvested apples with a tart, mouthwatering burst of dried cranberries.

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Apple Cranberry Torte

Crust

  1. 1 ½ cups all-purpose flour
  2. ½ teaspoon baking powder
  3. ¼ cup sugar
  4. ¼ teaspoon salt
  5. ½ cup (1 stick) Challenge Unsalted Butter, cold and cut into ½-inch cubes
  6. 1 egg, beaten

Filling

  1. 3 cups chopped peeled apples
  2. 1 cup dried sweetened cranberries
  3. 1 ¼ cups sugar
  4. 1 ½ teaspoon cinnamon
  5. 3 eggs, slightly beaten
  6. 1 cup sour cream
  7. ¼ cup chopped blanched almonds
  1. 1

    Wisk together flour, baking powder, sugar and salt. Cut in cold butter until mixture resembles coarse crumbs. Work egg into flour mixture just until blended.

  2. 2

    Press dough into thin layer on the bottom and sides of a 10½-inch spring-form pan, making sides about 1½-inches high. Put the dough-lined pan into the freezer to cool (about 30 minutes or until solid).

  3. 3

    Preheat oven to 350°F.

  4. 4

    In a large bowl, combine apples, cranberries, sugar and cinnamon. Add sour cream and eggs to the mixture; stirring until well combined. Pour mixture into cold dough-lined pan. Sprinkle with almonds.

  5. 5

    Bake 1 hour 15 minutes. Cool. Remove from spring-form pan. Cut into wedges.

Source: Challenge Home Economist

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