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.
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup (1 stick) Challenge Unsalted Butter, cold and cut into ½-inch cubes
- 1 egg, beaten
- 3 cups chopped peeled apples
- 1 cup dried sweetened cranberries
- 1 ¼ cups sugar
- 1 ½ teaspoon cinnamon
- 3 eggs, slightly beaten
- 1 cup sour cream
- ¼ cup chopped blanched almonds
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.
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).
Preheat oven to 350°F.
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.
Bake 1 hour 15 minutes. Cool. Remove from spring-form pan. Cut into wedges.