Reviewed: Nov. 9, 2009

This dessert tastes as elegant as it looks-- and the preparation was was very easy. I used Empire apples and precooked them. Their tartness was a perfect match with the butter and sugar. I reduced the butter to 5 Tbsp and it was wonderful. A definite "make again"!.

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SDIGESSE

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Reviewed: Nov. 8, 2009

I dont think there was a thing to change on this delicious recipe! My wife made it exactly as you had it, and it was delicious. Granted, you can change the flavor of toppings or add chocolate and mix it up there.. but in terms of proportion and the base ingredients... perfect and delicious. We made it 4x in the first week...AWESOME!

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kdc23

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Reviewed: Nov. 7, 2009

This was excellent! I made no changes to the recipe, though I did put my sliced apples through a slicer to make them thinner, which made all of my apples fully cooked. I would recommend putting a layer of tin foil below the pan-the apples leaked through the springform pan. Otherwise it got raves from my mom, boyfriend, bestfriend and her 14 month old!

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AmandaChantel

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Reviewed: Nov. 7, 2009

This was good, but I found it to be a bit dry, especially the apples. I microwaved the apple mixture for 2 minutes before adding to the top. Not my best dessert, even though it is good.

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chef24

Cooking Level: Expert

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Reviewed: Nov. 7, 2009

Very lovely and delicious. Very rich and sweet. I did microwave the apples 2 minutes as suggested.

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Heather F

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

Great recipe , I wasn't convinced after reading the ingredients , that this recipe would be this good. Well I was wrong. The crust was excellent and the topping was very good. this recipe is in my favorites and will be used often.

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Roy F.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Nov. 3, 2009

My dad, who can always find something wrong with everything I make, could not stop talking about how good this was! He did not even have an suggestions. I followed it exactly and it was great.

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elangtry

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Reviewed: Nov. 2, 2009

Easy and wonderful! Definately is a good idea to soften the apples first in the microwave. Also I used reduced fat cream cheese and was still great!

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SugarMama

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Reviewed: Nov. 1, 2009

I followed the recipe exactly; it was super easy and turned out very well. Thank you so much! Oh, I just want to add that initially I was afraid that I had too many apples (I used 4 gigantic apples) because mine weren't nicely layered like I saw other peoples but just piled on top of the cheese mixture. Nevertheless, by the end of the baking process they cooked down giving off quite a bit of liquid, which also corrected itself after cooling. So...although I had a few doubts while putting the torte together and watching it cook, ultimately it turned out just fine.

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Oct. 31, 2009

This recipe is heavenly. I read reviews and the only thing I did do differently was to nuke the apples for 3 min. to ensure that they would be cooked all the way through by the end of the recipes stated times. It was perfect and is a definite keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

I thought this tart was excellent! The crust is just perfect. I made it for a party last night, and I had someone ask me if baking was my career. It really made my day, because someday soon, baking *will* be my career. Anyway, I also popped my apples in the microwave for three minutes to soften them up first, and I really think that's the way to go. I added a little more sugar to the juice left in the bowl afterward and popped it back in the microwave to melt it down. I then used the ensuing goo as a glaze to go on top. I didn't have any almonds, so I skipped that, but it was super delicious anyway.

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Darvulya

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Reviewed: Oct. 18, 2009

I just made this for an Oktoberfest party I had at my house and it was gone in no time. Everyone loved it and I have been asked to make it again for Thanksgiving!! It was absolutely phenomenal!

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gabitrap

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Reviewed: Oct. 2, 2009

I've been making this for over 10 years as a fancier version of apple pie. Everyone loves it! You can just sprinkle cinnamon sugar on top of the apples after putting them on the cream cheese filling instead of coating each one individually. I've also doubled it in a 13x9 to feed a crowd.

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Megan

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Sep. 27, 2009

This was the best thing I've ever eaten! The cream cheese filling was heaven in my mouth! It was so creamy and delicious, it was very sweet and AWESOME!

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E. Malone

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 19, 2009

This recipe is AWESOME!!! The only changes I make is to add a tsp of almond extract to the cream mixture and a 1/2tsp. of almond to the crust. AMAZING...everyone I've made this for has asked for the recipe and for the leftovers!

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Melanie S.

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Reviewed: May 7, 2009

Folks loved this- fancy, without being difficult. The hardest part was peeling and cutting all the apples. We used sweet and tart apples, but next time would skip the tart ones.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: May 5, 2009

Very good! Easy to prepare as well.

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Sskemble

Cooking Level: Expert

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Reviewed: May 4, 2009

Lovely, absolutely lovely!!

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Mom 2-3

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Reviewed: Mar. 25, 2009

This was so delicious and so pretty! I don't think I've ever made a prettier dessert, this is definitely the one I'll use to impress! I used Granny Smith apples and it only needed 3 of those because they're huge. I sprinkled a little extra sugar on top to counter the tartness of the apples but I don't think it was necessary. In the future I think I will double the cream cheese section--it's just so tasty! I did make this in my largest springform pan, it's probably a 12 incher--I might double the shortbread crust recipe next time too!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 20, 2009

Wow - I was really pleasantly surprised with this recipe. The writing of the recipe - regarding the making of the crust - was a little misleading, however. I am not such an expert baker that I would have known, for instance, that you really need to cream the butter and sugar together FIRST, until light and fluffy, and THEN add the flour in batches. That will be key for the next time I make this (possibly ASAP for an upcoming brunch!!). I would suggest using 5 apples only but it really depends on how heavily you want to layer them. I also agree with other reviewers: cook the apples for 3 min in the microwave first with the sugar/cinnamon to soften them up and THEN, after baking, poor the remaining cinn/sugar water over the top. Very delish!!!

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