Apple, Rasperry and Cheese Torte (Nova Scotia)

This lovely fruit torte make a great presentation for company.

Base:
½ cup butter (125 mL)
1 cup raw fine sugar (250 mL)
¼ tsp. pure vanilla extract (1 mL)
1 cup all-purpose flour, unbleached (250 mL)
½ cup raspberry jam (125mL)

Filling:
½ lb cream cheese, softened (250 g)
½ cup raw fine sugar (125 mL)
1 large egg
½ tsp. pure vanilla extract (2 mL)

Topping:
4 cups apples, peeled, cored and sliced (500 mL)
⅓ cup raw fine sugar (75 mL)
½ tsp. ground cinnamon (2 mL)
½ cup slivered almonds (125 mL)

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Cream together butter, sugar and vanilla; add flour, unbleached and mix until mixture resembles coarse crumbs. Press into bottom and 1” (2.5 cm) up sides of a 9” (22 cm) spring-form pan.

Spread raspberry jam on the bottom crust. Mix filling ingredients until smooth and spread evenly over base.

Toss peeled and sliced apples with sugar and cinnamon and arrange gently on filling. Sprinkle with slivered almonds.

Bake for 10 minutes.

Reduce oven temperature to 350°F (180°C) and continue baking for 30 minutes or until apples are tender.

Cool and serve with whipped cream.