This lightly spiced Golden Apple Torte is the perfect fall dessert! Plus, it's easy to make (especially for beginner bakers), and delicious without being too heavy.

The sweet apple filling pairs beautifully with creamy mascarpone cheese and a buttery shortbread cookie crust. While this apple dessert shines during fall baking season, it's light enough to enjoy year-round when you're craving something sweet.

a slice of mascarpone cinnamon apple torte on a white marble serving board

And this torte recipe is a great way to use up an abundance of apples, even ones slightly past their prime. Serve it with coffee or afternoon tea for a crowd-pleasing treat.

New to baking? We've included step-by-step recipe photos and instructions to guide you through making this perfect fall apple dessert.

You might also enjoy this Easy Apple Rum Cake with Pecan Crunch or these delicious little pecan tassies!

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What Kind of Apples Are Best for Baking With?
Mascarpone Apple Torte Ingredients
How to Make Mascarpone Apple Torte
Mascarpone Apple Torte recipe step-by-step photos
📖 Recipe

crisp cooked apples and cinnamon spread out onto the mascarpone filling — "10 Local Apples" in my kitchen -Italy

A mix of Apples in a red ceramic Emile Henri pie plate. — "10 Local Apples" in my kitchen -Italy

What Kind of Apples Are Best for Baking With?

The best apples for baking depend on what you're making and where you live.

In northern Italy, bakers often use the Valdosta apple, which is a fragrant, sweet, and slightly tart golden variety. It's used for delicious apple loaf cakes and sometimes for the famous apple strudel from the Alto Adige region near Asiago.

In the United States, tart Granny Smith apples are often (but not always) the standard choice for apple pie. However, some bakers prefer Golden Delicious apples, while I prefer a mix of up to 7 different apple varieties in a traditional apple pie for a more complex flavor.

For this recipe, Pink Lady, Golden Delicious, Fuji, Ambrosia, or any other sweet and slightly tart apple works perfectly.

3 golden yellow apples and 1 red apple on a cutting board

mascarpone filling in the torte shell in a springform pan

Mascarpone Apple Torte Ingredients

Shortbread Crust

½ cup (1 stick) unsalted butter, room temperature (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 ounces mascarpone cheese, room temperature (or cream cheese) (175g)
2 tablespoons sugar (30g)
½ teaspoon pure vanilla extract (2g)
1 large egg (50g)
⅛ teaspoon lemon juice, freshly squeezed (0.5g)
pinch of kosher salt

Apple Topping

20 ounces (1 pound 4oz) peeled and diced golden apples (565g)
⅓ cup sugar (75g)
¼ teaspoon vanilla bean powder
¼ teaspoon ground cinnamon, or more to taste (optional)
¼ teaspoon kosher salt
freshly grated nutmeg to taste (or 8 quick bursts on a Microplane)
a squeeze of fresh lemon juice

NOTE: I use 00 flour when I'm in Italy, and the weight of different flours varies based on the humidity content and absorption potential of the flour you're working with. Just be sure to use the 'scoop and level' method to measure your flour into measuring cups and spoons, and the recipe works perfectly every time.

How to Make Mascarpone Apple Torte

Step 1. 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.

Step 2. 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.

Step 3. 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.

Step 4. 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.

Step 5. 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).

Step 6. 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 wrack.

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