SPANISH APPLE TORTE
1/4 pound butter
1/2 cup sugar
1 egg yolk
1 1/2 cups sifted flour
1/8 teaspoon baking powder
1 cup milk
1/2 lemon peel
3 egg yolks
1/4 cup sugar
1/4 cup flour
1 1/2 tablespoons butter (margerine)
1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinammon
4 apples (cored, pealed, & sliced into about 1/4 inch wedges), or less
apple, apricot, or any jelly of choice
Preheat oven to 350 degrees F.
Cream sugar, and butter together. Add remaining ingredients, and
mix until it forms a ball. Take the dough, and mold it into a
springform pan, or pie tin. Place in cool place until ready to
Mix the lemon juice, cinammon, and sugar together. Add to the
apples and stir to coat. Can be done ahead of time.
Place lemon peel into milk. Bring milk to boil, and then simmer
for 10 minutes. In the mean time, mix together the egg yolks and
sugar in a heavy sauce pan. When milk is done, slowly add it to
the yolk mixture, stirring constantly over a low heat. While
stirring over a low heat, slowly wisk in the flour. Continue
stirring until the mixture is smooth and thick. Remove from heat.
Add the butter, and mix slowly until melted.
Pour the custard into the crust. Place the apples on top to form
a single or double layer. When complete, place the torte into a
350 F oven for about 1 hour. Remove and cool. When cool, heat
the jelly of choice, and dribble over the top of the apples. Allow
the jelly to cool. Serve.
Notes: Double the amount of custard. Try apple, peach, and apricot
jellies as the topping.