- 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.
- 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.
- 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.
- 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.
- 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.