Directions

1. 1

   Preheat your oven to 450°F. Using an electric mixer, cream together the softened butter and ¼ cup sugar until light and fluffy. Stir in the flour and ¼ cup slivered almonds until the mixture resembles coarse crumbs. Press this crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Set aside.

2. 2

   In a separate medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the egg and vanilla extract, mixing on medium speed until fully incorporated and creamy. Pour this mixture over the prepared crust and smooth the top.

3. 3

   In a small bowl, combine the ground cinnamon with 3 tablespoons sugar. Toss the peeled, cored, and thinly sliced apples in this cinnamon-sugar mixture until evenly coated. Arrange the apple slices in overlapping rows over the cream cheese layer.

4. 4

   Bake at 450°F for 8 minutes. Then reduce the oven temperature to 400°F and continue baking for 15 minutes.

5. 5

   Sprinkle the remaining slivered almonds and 1 tablespoon of turbinado sugar evenly over the top of the torte. Return to the oven and bake for an additional 5 to 7 minutes, or until the almonds and sugar are lightly golden brown.

6. 6

   Remove the torte from the oven and let it cool completely to room temperature. Once cooled, run a thin-bladed knife around the edges of the pan to loosen the torte, then carefully open and remove the springform pan sides.