Reviewed: Nov. 19, 2004

This was *THE* most gorgeous dessert I've ever personally made. It came out looking like I had spent a gazillion dollars on it at some fancy bakery -- well, until I tried to cut through the crunchy apples!!!! I WISH I had seen the review that suggested to cook them first, because they DEFINITELY need it!!! Also, I think two medium/largish apples would be plenty. Six is WAY too many apples -- and I only used 4 biggish ones, and that was too many. I will definitely try this again, but I think I might try it with my home canned peaches, or maybe pears, next time. It was absolutely delicious -- just very hard to cut because of the apples. If I do the apples again, I know a lot more about how I would do it this time! The bottom crust and the cream cheese part was to die for!!!!! (***UPDATE*** I made this a second time with pears -- two cans canned pear halves, I sliced them -- and it was WAAAAAAAAAAAY better than with apples! I've revised my version of the recipe to be PEAR Bavarian Torte. Try the pears, you'll be delighted!!!)

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Reviewer:

GRETCHEN01

Reviewed: Nov. 12, 2004

Perfect. I took the advise of my sister and slightly cooked the apples first. My guests raved about this dessert.

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Reviewer:

Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Reviewed: Nov. 3, 2004

Very tastey. I cooked the apples for a few minutes like another review suggested. I think this step was necessary so that the center of the dessert doesn't come out mushy and wet. Then I placed the apples all around the filling and sprinkled more sugar on top and baked it. I forgot to add the almonds - so when the dessert was baked I toasted up the almonds in a small frying pan and sprinkled them on top. Nice flavour. This is more like a tart than a torte. Would definately make again. Would be nice for company. Mmm...

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Reviewer:

Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

Reviewed: Oct. 9, 2004

I have made this at least a dozen times over the years--each times with rave reviews. Makes the home smell wonderful when baking and is even better the second day after refridgerated! An impressive dessert for company! I often double the recipe and use a 10" springform pan.

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Reviewer:

SILVERFOX73

Reviewed: Aug. 31, 2004

I have made this torte twice. Both times my guests asked what bakery I got it from because it looked and tasted so good. However, the second time I added some of the juice from the sliced apples thinking it would add to the flavor but instead it made the center of the torte a little soggy. So- follow the directions and you won't be disappointed!

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Reviewer:

JMIHALO

Reviewed: Aug. 2, 2004

bake for 45 minutes instead of 35. the shortbread crust becomes much tastier, harder and easier to serve.

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Reviewer:

LAURENOKAY

Reviewed: Jan. 16, 2004

Much easier to make than I anticipated. Some tortes don't need a crust on the side, as they set firm enough. Given the amount of crust this recipe called for, I ran it up the side of the pan. It worked well, but I think would have been prettier w/o the crust on the sides. I also used 1.5X the cream mixture. I did precook the apples a little first, which reduces the amount. So if you precook the apples, don't reduct the number you use. It turned out great & tasted wonderful.

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Reviewer:

MOMMYIM

Reviewed: Jan. 10, 2004

Almost just right. Somehow the cream cheese mixture did't set up right. It was cooked all the way but not creamy, almost curdled. I suspect the apples. Any ideas. The crust is excellent I've been looking for a recipe like this forever. Thanks

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Reviewer:

cyndib

Reviewed: Jan. 1, 2004

This is a TART, not a TORTE. This has a very pretty presentation. The crust was the best part of the dish (very buttery and tasted like a cookie). However, the dish overall was bland.

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