Tag Archives: Recipe

Good & Tasty Tuesday / Apple Pear Torte

26 Jul

Have you eaten something that is both delicious and nutritious? It’s Good & Tasty Tuesday! Hosted by the Stay At Home Babe. Wanna take part? Hit the button at the bottom of the post for the rules and the link up!

So this recipe is something that I have made before and it is AWESOME. I mean, so so so good. The basic recipe calls for cream cheese and just apples, but I had some pears that I needed to use up, and I am off the dairy for now. So what’s a girl to do? I figured I would make this recipe dairy free. And of course, if it is dairy free, in my mind that means it is healthy (yeah. I know. Don’t question my logic. Especially when it comes to baked goods.) so I thought I would share the process for G&T Tuesday.

(Oh! Hey…that could mean Gin & Tonic Tuesday. Great. It has literally been 10 years since I had a gin and tonic and now that is all I can think about. So good in the hot summer weather. If I make a gin + tonic with cucumber can I use that for next weeks recipe? hmmm…)

Moving on.

Take note of the sugared pear juice pooling up around the springform.

So here is the original recipe. I will share the modifications next to the ingredient.

1/2 c butter (I used 1/2 c soy free Earth Balance)
1/3 c white sugar
1/4 tsp vanilla extract
1 c all-purpose flour
1 8oz. package cream cheese (I used 1 container Tofutti “cream cheese”)
1/4 c white sugar
1 egg (I used 1 T ground flax with 2 T water. Mixed until viscous.)
1/2 t vanilla extract
6 apples – peeled and cored (I used 3 pears and 3 apples)
1/3 c white sugar (This seems excessive. I usually eyeball it.)
1/2 t ground cinnamon
1/2 t nutmeg
1/4 c sliced almonds

Preheat oven to 450.

Cream together the butter, sugar, vanilla and flour. Then press into a 9inch springform pan.

Blend cream cheese and sugar. Beat in egg and vanilla. Pour over crust. Toss apples and pears with sugar cinnamon and nutmeg. Spread apples and pears on top of cream cheese mix in pan.

Bake 10 minutes. Reduce heat to 400 and bake another 25 minutes. Sprinkle almonds over the tops and bake until lightly browned. Cool before removing from pan.

The shape is holding up nicely here! It retained that as a whole, but the individual pieces couldn't take the pressure and they just crumbled.

Okay. So that is the recipe. Now for the verdict.

First off all, this was my first time working with the Tofutti “Cream Cheese.” I could still taste soy in it, which is fine for me, but the texture was a bit thinner than I would have liked. It did not hold its shape at all once I cut into it. Next time I think I would just use firm tofu and flavor it myself.

Also, it escaped my mind that using overripe pears would add a lot of extra liquid. A LOT. So the whole thing was dripping with sugared pear juice.

It was ok. Not great. This recipe has been awesome without the dairy-free modifications. I’m not saying it doesn’t work, but it definitely still needs tweaking if I plan on going the dairy free route again.

%d bloggers like this: