Servings: 12

Preparation Time: 45 minutes

Cooking Time: 40 minutes

For the pie crust:
1 cup + 1 tablespoon of flour
2/3 cup of Tnuva Butter, chilled and cut into small cubes
3 tablespoons of baking powder
A pinch of salt
½ teaspoon of vanilla extract
1 egg
1-2 tablespoons of water, depending on the dough consistency
 

For almond cream filling:
1 cup of ground almonds
7 tablespoons of Tnuva Butter, chilled and cut into small cubes
½ cup of sugar
1 egg
1 teaspoon of cinnamon
1 tablespoon of flour
 
For the apple topping:
2-3 Granny Smith apples
Juice from ½ lemon
2-3 tablespoons of Demerara brown sugar
 
For garnish:

2 tablespoons of apricot jam diluted in 1 tablespoon of water
Powdered sugar

For the crust:

1. Blend the flour, butter, powdered sugar, salt, and vanilla into a food processor.
2. Add in the egg and continue to mix until the dough sets into bigger clumps. If the dough is still crumbly, add in a little more water until it firms up.
3. On a floured surface, knead the dough until it forms a large ball. Place in a bowl, cover with plastic wrap and refrigerate for one hour.
4. Once chilled, roll out the dough to a thickness of about ¼ inch. Place the flat dough into a well-greased pie dish. Make sure that the sides of the pie dish are covered with the dough evenly. The dough should cover the ends of pie dish even during baking.
5. Pierce the dough gently with a fork. Put the crust into the freezer for about one hour.

For the almond cream filling:

1. In a food processer, combine the almonds, butter and sugar until a crumble forms.
2. Add the flour, egg and cinnamon, and continue to blend until the filling is fully mixed, thick and creamy.

For the apple topping:

1. Peel and core the apples. Cut the apples into thin slices. Place in a bowl and coat with lemon juice. Let sit until ready for assembly.

For assembly and baking:

1. Preheat the oven to 320 degrees Fahrenheit.
2. Evenly spread the almond cream onto the frozen crust. Generously top with apple slices. Sprinkle the Demerara brown sugar atop the apple slices.
3. Bake for 30-40 minutes, or until the crust has browned, the cream has thickened and the apples are soft. Let cool completely before serving.
4. Brush the top of the torte with apricot jelly and powdered sugar. Serve at room temperature or slightly warm. Enjoy!