Cinnamon Apple Torte Recipe
Ingredients
| Pastry for 9-inch Two-crust Pie | ||
| Cinnamon | 2 Teaspoon | |
| Sugar | 6 Tablespoon | |
| Applesauce | 1 Cup (16 tbs) | |
| Custard Filling | ||
| Whipping cream | 1/2 Cup (16 tbs), chilled | |
Directions
Heat oven to 425°.
Prepare pastry as directed except stir cinnamon into flour.
Divide pastry into 6 equal parts.
Roll each into a 7-inch circle; place on ungreased baking sheets.
Prick circles with fork; sprinkle each with 1 tablespoon sugar.
Bake until almost firm, 6 to 8 minutes.
Cool on wire racks.
Stack circles, spreading alternately with 1/3 cup applesauce and 1/3 cup Custard Filling.
In chilled bowl, beat whipping cream until stiff; fold in reserved filling.
Spread over top.
If desired, garnish with toasted slivered almonds.
Refrigerate at least 2 hours before serving.
Prepare pastry as directed except stir cinnamon into flour.
Divide pastry into 6 equal parts.
Roll each into a 7-inch circle; place on ungreased baking sheets.
Prick circles with fork; sprinkle each with 1 tablespoon sugar.
Bake until almost firm, 6 to 8 minutes.
Cool on wire racks.
Stack circles, spreading alternately with 1/3 cup applesauce and 1/3 cup Custard Filling.
In chilled bowl, beat whipping cream until stiff; fold in reserved filling.
Spread over top.
If desired, garnish with toasted slivered almonds.
Refrigerate at least 2 hours before serving.
Chef
