Recipe - Florentine Apple Torte

Ingredients:
For the Dough:
250 g flour
150 g cold butter (cut in pieces)
1 egg
70 g sugar
pinch of salt
To cover the Crust:
1 tbsp apricot jam
For the Filling:
1 kg apples
60 g sugar
3 tbsp lemon juice
For the Florentine Topping:
50 g butter
75 g sugar
1 tbsp honey
3 tbsp milk
100 g shaved almonds

Preparation:

Sift flour onto your work place, form a hollow in the middle and add all ingredients for the dough.

With your hands knead all ingredients quickly into a smooth dough. It is very important not to knead the dough too long, since the warmth of your hands will melt the butter and the dough will become crumbly. Then you won’t be able to roll out the dough properly. Form the dough into a ball and wrap in plastic foil. Let stand for 30 minutes in the refrigerator.

In the meantime peel, core, and quarter apples.

For the apple filling, steam apples with sugar and lemon juice until they are semisoft. Let cool.

For the Florentine topping heat butter, sugar, honey, and milk and boil down for ca. 5 minutes. Remove from stove and stir in the almonds. Let cool.

Preheat oven to 200° C. Grease a springform pan and sprinkle with flour.

Sprinkle your work place with flour, roll out 2/3 of the dough, place into the pan, and pull it up the sides. Prick holes into the dough with a fork. Prebake golden brown ca. 10-15 minutes.

Then spread the apricot jam on the prebaked dough. Add apple filling and distribute evenly. Roll out remaining 1/3 of the dough and cut it round to the size of the pan. Place it carefully on top of the filling. Make a thin roll out of any leftover dough, place around the edge, and press against the side of the pan.

Spread on the Florentine topping. Bake golden brown for another 30 minutes.

Let the torte cool ca. 20 minutes. Remove carefully from the pan and place on a cooling rack.