Simple and Delicious Mascarpone Apple Torte
A delicious vegetarian dessert featuring mascarpone and apples, perfect for summer meals. This Simple and Delicious Mascarpone Apple Torte is easy to make and uses fresh ingredients.
Equipment
- stand mixer
- handheld mixer
- skillet
- 9-inch springform pan
Ingredients
Shortbread Crust
- ½ cup unsalted butter, room temperature 1 stick (113g)
- ⅓ cup granulated sugar (75g)
- ¼ teaspoon pure vanilla powder (optional, but recommended) (1g)
- ¼ teaspoon kosher salt (1g)
- 1 cup all-purpose flour (120 to 140g)
Mascarpone Filling
- 6 oz mascarpone cheese, room temperature (or cream cheese) (175g)
- 2 tablespoon sugar (30g)
- ½ teaspoon pure vanilla extract (2g)
- 1 large egg (50g)
- ⅛ teaspoon lemon juice, freshly squeezed (0.5g)
- pinch kosher salt
Apple Topping
- 20 oz peeled and diced golden apples (1 pound 4oz) (565g)
- ⅓ cup sugar (75g)
- ¼ teaspoon vanilla bean powder
- ¼ teaspoon ground cinnamon (or more to taste, optional)
- ¼ teaspoon kosher salt
- to taste freshly grated nutmeg (or 8 quick bursts on a Microplane)
- a squeeze fresh lemon juice
Instructions
Instructions
- Preheat the oven to 450°F/232°C + prepare the cake pan. Butter a 9-inch (23cm) springform pan and line it with parchment paper on the bottom and sides.
- Make the shortbread crust. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, cream together the butter, sugar, vanilla, and salt on medium speed until well combined and light in color. Blend in the flour on low speed just until the mixture holds together when you squeeze it.
- Add the crust to the cake pan. Add the shortbread mixture to the springform pan and press it evenly around the bottom and slightly up the sides to form the shortcrust. Place it into the refrigerator while you make the filling.
- Make the apple topping. Add all of the apple topping ingredients to a skillet and sauté just until tender with a little 'bite' still left to them (about 10 to 12 minutes). Remove them from the skillet to a bowl and allow them to slightly cool.
- Make the mascarpone filling. In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, whisk the mascarpone on medium speed until light and fluffy (about 2 to 3 minutes), add the sugar, vanilla, lemon juice, and salt and beat until well blended (about 1 minute more). Add the egg and beat on medium just until no streaks remain (about 15 seconds).
- Assemble the torte + bake. Add the mascarpone filling to the crust, top with the apple mixture, and lightly press them down into the filling leaving some of them visibly resting above the filling. Bake the apple torte at 450°F/232°C for 10 minutes. Reduce the heat to 400°F/204°C and continue baking for 20 to 25 minutes and remove from the oven when golden brown and cooked through. Allow the torte to cool for 15 minutes in the cake pan before removing it to finish cooling on a wire rack. To serve, top with toasted nuts or caramel sauce if desired, but this torte is perfectly delicious on its own. Apple torte may be enjoyed at room temperature, or even better chilled for at least 4 hours and up to overnight, Enjoy.
Notes
Store covered in the refrigerator. If you can't find mascarpone cheese, substitute with cream cheese. It won't be as smooth and creamy sweet as using mascarpone, but it will add a nice tang to the apple torte. If you have apples that are starting to dry out but are still pretty firm to semi-firm, you can use them in this recipe. Use cinnamon if you want a more cinnamon-apple flavor.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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