I love the tastes of Autumn and this yummy Apple Torte with Marzipan Crust is filled with some of Fall’s best flavors. Enjoy it with some vanilla ice cream,  a bit of Crème Anglaise or even a dollop of Crème Fraiche. The crust can be a bit crumbly to work with but just roll it out and pat it into place it will have a nice crisp yet tender texture when baked.

Apple Torte with Marzipan Crust

Crust:

• 3 cups all purpose flour
• 1/2 cup white granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon of ground Ceylon cinnamon
• pinch of salt
• 8 ounces (2 sticks) of fresh chilled butter
• 3 ounces of fresh almond paste
• 1 lightly beaten egg
• 1/2 teaspoon pure almond extract
• 1 Tablespoon freshly squeezed lemon juice

Mix the flour, sugar, baking powder, cinnamon and salt in the bowl of a food processor fitted with the metal blade. Pulse to combine. Cut the butter and almond paste into smallish pieces and add. Pulse until the mixture resembles coarse sand. Mix the egg and almond extract together and add along with the lemon juice. Pulse the machine until a ball begins to form and pull away from the sides. Press 2/3 of the dough into the bottom and up the sides of a 9″ ungreased springform pan. Form the remaining 1/3 of the dough into a disk and set into the pan. Cover with plastic wrap and chill together while you prepare the filling.

Preheat your oven to 350F while you prepare the filling:

Filling:

• Peel, core and slice 3 quarts (12 cups) of mixed tart and sweet baking apples
• 2 ounces (1/2 stick) of fresh butter
• 1/2 cup firmly packed brown sugar
• pinch of salt
• 1 Tablespoon ground Ceylon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1 Tablespoon freshly squeezed lemon juice
• zest from 1 whole lemon finely grated or zested and minced
• 1/4 cup Calvados- apple brandy
• 1 Tablespoon corn starch
• 2 ounces (1/2 stick) chilled fresh butter cut into pieces
• 1/2 cup all purpose flour
• 1/2 cup white granulated sugar
• 1/2 cup sliced almonds

Peel, core and slice your apples. Melt the butter in the bottom of a large stockpot or Dutch oven. Add the brown sugar, salt, cinnamon, nutmeg, lemon zest and juice. Add the apples and cook until tender stirring often. Mix the cornstarch into the Calvados and add to the apples. Cook until the juices are thickened. Remove from heat. Place the 2 ounces of chilled butter into the bowl of the food processor fitted with the metal blade. Add the flour and sugar and pulse until the mixture resembles coarse sand. Add the sliced almonds and pulse a few times. Set aside. Pull the crusts from the fridge and roll the disk of 1/3 reserved crust into a 9″ circle. If it crumbles just press it back together. Pour the apples and juices into the bottom crust in the springform pan. Add the reserved flour, sugar, butter, almond mixture and pat down. Top with the rolled out crust and cut some decorative slits for any steam to escape whilst baking. Place the pan on a parchment lined baking sheet and place in the center of the preheated oven. Bake for 50-60 minutes until golden brown. Remove from the oven and cool in the pan on a wire rack then remove the sides and serve warm or at room temperature for best flavor.

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Hope you enjoy!