To Prep


To Cook









(1 Member)

Apple and almond torte

  • 2 cups White Wings Plain Flour
  • 1/3 cup icing sugar, sifted
  • 150g butter, chilled, cubed
  • 1 egg yolk
  • 2 to 3 tablespoons ice-cold water
  • 200g ground almonds (almond meal)
  • 1/3 cup caster sugar
  • 2 eggwhites, lightly beaten
  • 450g can unsweetened pie apple
  • 1 eggwhite, extra, lightly beaten
  • 30g flaked almonds
    • Method
    • Notes
    1. Step 1

      Place flour, icing sugar and butter into a food processor. Pulse until fine crumbs form. Add egg yolk and 2 tablespoons of water. Pulse until pastry comes together, adding extra water if necessary. Turn onto a floured surface. Knead into a smooth ball.

    2. Step 2

      Lightly grease and line the base of a 7cm deep, 22cm (base) springform pan. Cut pastry in half. Roll 1 portion of pastry out to a 22cm (diameter) circle. Place pastry circle onto base of pan. Use your fingertips to press pastry out to very edges of pan.

    3. Step 3

      Place ground almonds, 1/4 cup sugar and eggwhites into a bowl. Mix until well combined. Spread over pastry base. Spread apple evenly over almond mixture.

    4. Step 4

      Roll remaining pastry out to a 23cm (diameter) circle. Place onto apple, pressing down around edges. Brush with extra eggwhite. Top with flaked almonds and remaining sugar. Freeze for 15 minutes.

    5. Step 5

      Place a baking tray into oven. Preheat oven and tray to 190°C. Place torte onto hot tray. Bake for 45 minutes or until golden. Stand in pan for 10 minutes. Place onto a wire rack to cool. Serve.

    Picnic tip: Make up to 2 days in advance and store in an airtight container.