Wednesday, May 16, 2012

Strawberry Apple Torte

I can barely believe that I've waited this long to share this recipe on Two Tarts. I've made this recipe umpteen times, but it has never been the same recipe twice. It is titled in my favorite cookbook as a "seasonal fruit torte" and four seasonal variations are included. This isn't one of them. That is the brilliance of this kind of recipe: entirely adaptable to whatever is in season or rolling around your fridge.
Aside from the fruit, the rest of the ingredients are pantry staples. This has become the ultimate dessert for an impromptu get-together. Give me an hour head's up, and I'll have this torte at the ready. As it turns out, all you have to do is arrange fruit in a pretty pattern and people are extremely impressed. (But hey, it also doesn't hurt that this simple cake tastes really good.)
So, obviously the recipe here is for a strawberry and apple torte. But here are some other ideas: strawberry-mango torte, summer plum or peach torte, autumnal gingered pear, wintry cranberry-apple. Play around with some spices, depending on the fruit. Also, lime might make more sense than lemon, or try orange. (I've also omitted the citrus juice and zest altogether - still great!)

Strawberry Apple Torte

adapted from Hay Day Country Market Cookbook

  • 1 cup unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 8 tbs (1 stick butter), room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • juice and zest from 1/2 lemon
  • 1/2 cup sliced fresh strawberries
  • 1 apple, peeled and sliced
  • 1 tsp granulated sugar

1. Preheat oven to 350 F. Lightly butter and flour an 8-in cake pan; pour out any excess flour.
2. In a small bowl, whisk together the flour, salt, and baking powder and set aside.
3. In another bowl, cream the butter and 3/4 cup sugar together until light and fluffy (easiest with a mixer, but I've had good results by hand too). Add the eggs and beat until smooth. Blend in the vanilla and zest. Add the reserved dry ingredients and mix to form a smooth, thick batter. Spread the batter evenly in the prepared pan.
4. Toss the fruit with the lemon juice and 1/2 teaspoon sugar. Arrange the topping decoratively over the batter, using just enough fruit to cover the batter in a single overlapping layer. Sprinkle with the last 1/2 tsp sugar, and bake in the middle of oven until lightly browned around the edges and just set in the middle, 30-35 minutes.
5. Remove from the oven and allow to cool in the pan for at least 20 minutes.


13 comments:

  1. I never had a torte before! But I do have apples and strawberries in my fridge....:D

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  2. It looks heavenly! This is the kind of cake I love: easy to make, it is decorative (one can impress the guests ;)), and very tasteful. Thank you so much for sharing this recipe, I will try it out this weekend!

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  3. Consider this my 'just give me an hour's head's up'! I share your love for Alice Water's cookbook and love the adaptability of this recipe. So lovely to have a reliable staple this delicious and flexible. We also have the same pie pan! Always nice to see a view from your warm, light, happy kitchen!

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  4. So pretty! I love this dessert...just perfect for summer!

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  5. looks delicious! thanks for the recipe : )

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  6. I am craving this so bad right now.
    Jealous..

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  7. Lovely. The first picture in this post is practically edible. I wish I had the same pie pan. I need a good ceramic one with decorative edges like that. It seems that a tart like this deserves more than my old pyrex :)

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  8. I LOVE the first picture. Its shows off the texture and richness of this delicious tart. What a fabulous recipe. Thanks for sharing.

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  9. Great Recipe. I just used it with Raspberries instead of strawberries and apples.

    1 note though - your recipe is missing how much salt to add!

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    Replies
    1. Thank you, therailways. Can't believe I left that out! I just corrected it. Your raspberry torte looks beautiful!

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  10. Fantastic recipe! I made this tonight with strawberries, raspberries and blackberries. The flavors reminded me of a cobbler, but the texture of the cake and the lovely presentation make it so much more special! This will be my new go-to dessert. Thanks for sharing!

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  11. This looks like a fantastic solution to the "invited for dinner, signed up to bring dessert" conundrum. I brought a simple tasty rhubarb sauce a couple weeks ago (see my recipe here: http://fruitrootleaf.blogspot.ca/2012/06/home-grown-already.html), and my friends liked it well enough to ask me to repeat later this month. However, while rhubarb and strawberries are in season, I think I'll try this tort with that classic combo.

    And, if you're looking for seasonal fruit inspiration, here's my favorite seasonally adaptable fruit dessert (clafoutis): http://fruitrootleaf.blogspot.com/2011/05/rhubarb-clafoutis.html

    Bon appetit!
    Bethann
    Blog at fruit.root.leaf. (http://fruitrootleaf.com)

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  12. How much calories is it? Any ideas? Maby 250 for 1/4 th or more.

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