Recipes  

Apple Torte

  • Preparation 1 H 30 MIN
    Cooking 1 H 45 MIN
    Waiting 1 H
  • Servings 12
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Ingredients

Shortcrust

Filling

Preparation

Shortcrust

  1. In the bowl of a food processor, place the flour and salt. Pulse for a second, just to combine. Add the butter and shortening. Pulse for a few seconds at a time until the mixture has a grainy texture. Add 60 ml (1/4 cup) of ice water.
  2. Pulse again and add a little water, if necessary, until a ball starts to form. Remove the dough from the food processor and make a ball with your hands.
  3. Dredge in flour then cover in plastic wrap. Let stand for about an hour in the refrigerator.

Filling

  1. Preheat the oven to 180 °C (350 °F).
  2. Peel, core and place the apples in lemon water. Slice thinly, and then place them in a saucepan with the sugar and maple syrup.
  3. Bring to a boil and simmer covered for 20 minutes, stirring gently a few times.
  4. Drain well and set aside. Keep the juices. Let cool.
  5. Roll out 2/3 of the pastry and line the bottom and sides of a 20-cm (8-inch) springform pan. Spread the apples in successive layers while pressing on the dough. Roll out the remaining dough and cover the top of the torte. Make a few incisions on the surface and decorate with the leftover dough.
  6. Brush with milk and bake at the bottom of the oven for about 1 hour and 15 minutes. Let cool and refrigerate overnight. Unmould and serve cold.
  7. Reduce the cooking juices by half and serve as a sauce.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/14 of the pie

Including cooking juices

Content % Daily Value
Calories 330  
Total Fat 11 g  
Saturated Fat 6 g  
Sodium (salt) 90 mg  
Carbohydrates 59 g  
Fibre 3 g  
Protein 3 g