German Inspired Apple Torte
From the Blog Author
Ingredients
- 325 grams flour
- 200 grams unsalted cold butter
- 150 grams sugar
- Zest of 1 orange
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 cup rolled oats
- 3 apples
- 15 grams cornstarch
- Juice of 1/2 lemon
- 350 grams applesauce
- 1/4 cup brown sugar
Directions
In a bowl, combine the flour, salt, and orange zest; cut in the butter until a dough forms.
Grease the sides of a 9 or 10-inch springform pan and line the bottom with parchment paper.
Press slightly more than half of the dough into the bottom of the pan, bringing the sides up about one inch high.
Mix the remaining dough with 1/4 cup of rolled oats and cinnamon; set this dough aside along with the prepared pan in the refrigerator.
Preheat the oven to 350°F (180°C).
Prepare the filling by whisking together the cornstarch, sugar, and lemon juice, then stir in the applesauce, apples, and cinnamon.
Pour the filling over the dough base in the pan.
Crumble the reserved oat-dough mixture over the top of the filling.
Bake for 45 to 50 minutes.
Let cool in the pan for 10 minutes before removing the sides.
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Frequently Asked Questions
What are the best apples to use for this German-inspired apple torte recipe?
For the best texture and flavor in this torte, use firm, slightly tart apples like Granny Smith or Honeycrisp. The recipe calls for 3 apples, and using a mix of tart and sweet varieties ensures a balanced filling alongside the orange zest and cinnamon.
Can I make this apple torte ahead of time or freeze leftovers?
This torte is best enjoyed the day it is baked, but you can certainly prepare the dough component in advance. Store leftover baked torte tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 4 days; freezing baked torte is not recommended as the crust can become soggy.
My dough seems too crumbly when cutting in the butter; what should I do?
If your dough for the crust is too crumbly (using the 200 grams of cold butter), ensure your butter is very cold and you are cutting it in quickly. Work the dough just until it comes together when pressed, adding a teaspoon of ice water if necessary, to achieve the right texture for pressing into the springform pan.
