Double Almond Apple Torte
|Flour||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Apples||5 , pared, cored and sliced|
|Sour cream||1 Cup (16 tbs)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Slivered almonds||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Whipping cream||1 Cup (16 tbs) (250 Milliliter)|
|Amaretto liqueur||60 Milliliter (4 Tablespoon)|
Preheat the oven to 350Â°F (180Â°C).
Mix together the flour and sugar in a large bowl.
Cut in the butter or margarine until the mixture resembles coarse crumbs.
Beat the two eggs and blend thoroughly into the flour mixture.
Pat the resulting mixture into the bottom of a 12" (30 cm) springform pan.
Arrange the apple slices in a slightly overlapping circular pattern on top of the pastry.
Beat together the eggs, sour cream and 1 Tbsp. (15 mL) sugar until smooth and spoon this mixture over top of the apples.
Sprinkle with the slivered almonds and bake for approximately 40-50 minutes or until the topping is set and slightly browned.
Cool completely and cut into wedges.
Serve with whipped cream that has been sweetened with Amaretto liqueur.