Recipe#8936
Title: Apple Torte
rec.food.recipes archive
SPANISH APPLE TORTE
Crust:1/4 pound butter
1/2 cup sugar
1 egg yolk
1 1/2 cup sifted flour
dash salt
1/8 teaspoon baking powder
Custard:
1 cup milk
1/2 lemon peal
3 egg yolks
1/4 cup sugar
1/4 cup flour
1 1/2 tablespoons butter (margerine)
Topping:
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinammon
4 apples (cored, pealed, & sliced into about 1/4 inch wedges)
Apple, Apricot, or any jelly of choice.
Preheat oven to 350 degrees F.
Cream sugar, and butter together. Add remaining ingredients, and mix
until it forms a ball. Take the dough, and mold it into a springform pan,
or pie tin. Place in cool place until ready to use.
Mix the lemon juice, cinammon, and sugar together. Add to the apples
and stir to coat. Can be done ahead of time.
Place lemon peel into milk. Bring milk to boil, and then simmer for
10 minutes. In the mean time, mix together the egg yolks and sugar in a heavy
sauce pan. When milk is done, slowly add it to the yolk mixture, stirring
constantly over a low heat. While stirring over a low heat, slowly wisk in
the flour. Continue stirring until the mixture is smooth and thick. Remove
from heat. Add the butter, and mix slowly until melted.
Pour the custard into the crust. Place the apples on top to form a
single or double layer. When complete, place the torte into a 350 F oven for
about 1 hour. Remove and cool.
When cool, heat the jelly of choice, and dribble over the top of the
apples. Allow the jelly to cool. Serve.
I normally double the amount of custard. I've tried apple, peach, and
apricot jellies as the topping. All tasted good.
Also, 4 apples are generally too much for the torte.