This lightly spiced sweet golden Apple Torte is simple to make and delicious. We especially enjoy it in the summer months when we’re craving something a little bit sweet but nothing too heavy to round out a nice meal. Creamy mascarpone cheese pairs perfectly with sweet apples and shortbread cookie crust. This dessert is a great way to use up an abundance of apples (or even ones that are just slightly past their prime). Serve it with coffee or an afternoon tea. For anyone who may be new to baking, we’ve included step-by-step recipe photos at the end of the post.
Apples, Spice + Everything Nice — What Kind of Apples are Best for Baking With?
The best kind of apples to use for baking really depends on what you’re making and what part of the country (or world) you happen to be in. In northern Italy, the Valdosta apple (a fragrant, sweet, and slightly tart, flavorful golden apple variety) is used to make delicious apple loaf cakes and the famous apple strudel from around the Alto Adige region (near Asiago, Italy). In the States, if you’re baking apple pie, oftentimes tart Granny Smith’s are the status quo (unless you’re like my Uncle L. who loves to use Golden Delicious or me — I’ll use up to 7 different kinds of apples in a traditional apple pie). For this recipe, Golden Delicious, Fuji, Ambrosia, or any other sweet and slightly tart apple is perfect.
Simple and Delicious Mascarpone Apple Torte Ingredients
Shortbread Crust
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1/3 cup granulated sugar (75g)
- 1/4 tsp pure vanilla powder (optional, but recommended) (1g)
- 1/4 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)
- 1/2 teaspoon pure vanilla extract (2g)
- 1 large egg (50g)
- 1/8 teaspoon lemon juice, freshly squeezed (0.5g)
- pinch of kosher salt
Apple Topping
- 20 ounces (1 pound 4oz) peeled and diced golden apples (565g)
- 1/3 cup sugar (75g)
- 1/4 teaspoon vanilla bean powder
- 1/4 teaspoon ground cinnamon, or more to taste (optional)
- 1/4 teaspoon kosher salt
- freshly grated nutmeg to taste (or 8 quick bursts on a Microplane)
- a squeeze of fresh lemon juice
*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
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
Let’s get started!
Simple + Delicious Mascarpone Apple Torte
- Total Time: 55 minutes
- Yield: 8 Servings 1x
- Diet: Vegetarian
Description
This lightly spiced sweet golden Apple Torte is simple to make and delicious. We especially enjoy it in the summer months when we’re craving something a little bit sweet but nothing too heavy to round out a nice meal. Creamy mascarpone cheese pairs perfectly with sweet apples and shortbread cookie crust. This dessert is a great way to use up an abundance of apples (or even ones that are just slightly past their prime).
Ingredients
Shortbread Crust
- 1/2 cup (1 stick) unsalted butter, room temperature (113g)
- 1/3 cup granulated sugar (75g)
- 1/4 tsp pure vanilla powder (optional, but recommended) (1g)
- 1/4 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)
- 1/2 teaspoon pure vanilla extract (2g)
- 1 large egg (50g)
- 1/8 teaspoon lemon juice, freshly squeezed (0.5g)
- pinch of kosher salt
Apple Topping
- 20 ounces (1 pound 4oz) peeled and diced golden apples (565g)
- 1/3 cup sugar (75g)
- 1/4 teaspoon vanilla bean powder
- 1/4 teaspoon ground cinnamon, or more to taste (optional)
- 1/4 teaspoon kosher salt
- freshly grated nutmeg to taste (or 8 quick bursts on a Microplane)
- a squeeze of fresh lemon juice
*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.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
Notes
- Store covered in the refrigerator.
- If you can’t find mascarpone cheese, substitute with cream cheese. It won’t be as smooth and creamy sweet as using mascarpone, but it will add a nice tang to the apple torte.
- If you have apples that are starting to dry out but are still pretty firm to semi-firm, you can use them in this recipe.
- Use cinnamon (and increase the amount used) if you want a more cinnamon-apple flavor as opposed to a very prominent bright apple flavor in this torte.
- This is a very easy recipe to get the kiddos into the kitchen to help out.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cakes + Tortes
- Method: Oven Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
Mascarpone Apple Torte recipe step-by-step photos
