Barbarian Torte

My children love this Apple Bavarian Torte. When my daughter was little she couldn't get her tongue around the name, so she dubbed it Apple Barbarian Torte and that is the dessert's affectionate name in our house. The recipe originally came from a Kraft cheese pamphlet that has disappeared in the mists of time.

There is a creamy thin layer of cheesecake between the buttery shortbread crust and the overlapping cinnamon sugared apples. The crisp Autumn apples are at their peak right now and this dish plays up their taste.

Apple Bavarian Torte

Serves 8 to 10.

Crust
1/2 cup butter (125 mL)
1/3 cup white sugar (80 mL)
1/4 teaspoon vanilla (1 mL - don't worry about adding a little more)
1 cup all purpose flour (250 mL) (0 type)

Filling
1 package cream cheese at room temperature(250 gr or about 1/2 pound)
1/4 cup sugar (60 mL)
1 egg, at room temperature
1/2 teaspoon vanilla (2.5 mL)

Topping

1/3 cup sugar (80 mL)
1/2 teaspoon cinnamon (2.5 mL)
4 cups peeled sliced apples, depending on the size - about 3 apples (granny smith, MacIntosh - tart firm apples that hold their shape work best)
1/4 cup sliced almonds, optional (60 mL)

Crust
Combine butter, sugar & vanilla. Blend in flour. Spread and press dough on bottom and 1 inch up the sides of 9 inch springform pan.

Filling
Beat cream cheese & sugar until well blended. Add egg and vanilla; mix well. Spread evenly over the crust.

Topping
Combine sugar and cinnamon. Toss apple in sugar mixture. Place in pinwheel pattern over cream cheese layer. Sprinkle with almonds.

Bake at 425 degrees F for 10 minutes then reduce heat to 375 F and continue baking 25 minutes longer. Cool on wire rack. Chill 3 hours before serving.

Note: This torte freezes well and the recipe is very forgiving. Friends have used low fat cream cheese or marscapone. I've used different sized pans and I'm very casual about the exact measurements. So, don't worry how big your egg should be ... unless it's a quail egg...