Simple and Delicious Mascarpone Apple Torte
This Simple and Delicious Mascarpone Apple Torte combines creamy mascarpone with sweet apples and a shortbread crust for a delightful dessert.
Equipment
- 9 inch springform pan
- Stand Mixer
- skillet
- parchment paper
Ingredients
Shortbread Crust
- ½ cup unsalted butter room temperature
- ⅓ cup granulated sugar
- ¼ teaspoon pure vanilla powder optional, but recommended
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour scoop and level method
Mascarpone Filling
- 6 oz mascarpone cheese room temperature (or cream cheese)
- 2 tablespoon sugar
- ½ teaspoon pure vanilla extract
- 1 large egg
- ⅛ teaspoon lemon juice freshly squeezed
- a pinch kosher salt
Apple Topping
- 20 oz peeled and diced golden apples
- ⅓ cup sugar
- ¼ teaspoon vanilla bean powder
- ¼ teaspoon ground cinnamon or more to taste
- ¼ teaspoon kosher salt
- to taste freshly grated nutmeg or 8 quick bursts on a Microplane
- a squeeze fresh lemon juice
Instructions
Preparation
- Preheat the oven to 450°F/232°C + prepare the cake pan. Butter a 9-inch springform pan and line it with parchment paper on the bottom and sides.
- Make the shortbread crust. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, vanilla, and salt until well combined and light in color. Blend in the flour on low speed just until the mixture holds together.
- Add the crust to the cake pan. Press the shortbread mixture evenly around the bottom and slightly up the sides of the springform pan. Refrigerate while making the filling.
- Make the apple topping. Sauté the apple topping ingredients in a skillet until tender but still have a little 'bite' (10 to 12 minutes) then remove from heat.
- Make the mascarpone filling. Whisk the mascarpone in the stand mixer until light and fluffy, add sugar, vanilla, lemon juice, and salt, then blend. Add the egg and beat until no streaks remain.
- Assemble the torte + bake. Add the mascarpone filling to the crust, top with the apple mixture, and press them down slightly. Bake at 450°F for 10 minutes, then reduce to 400°F and continue for 20 to 25 minutes.
- Allow the torte to cool for 15 minutes in the cake pan before removing to cool on a wire rack. Serve as desired.
Notes
Store covered in the refrigerator. If you can't find mascarpone, substitute with cream cheese. Use apples that are starting to dry out but still firm. Increase cinnamon for a more prominent flavor. A great recipe for kids to help with.
Nutrition
Serving: 1slice
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