• 3/4 cup (175 mL) butter, softened
• 1/2 cup (125 mL) sugar
• 1 2/3 cups (400 mL) Robin Hood® All Purpose Flour
• 1/2 cup (125 mL) Smucker's® Pure Apricot or Raspberry Jam

• Filling
• 1 package (250 g) cream cheese
• 1/4 cup (50 mL) sugar
• 1 egg
• 1 tsp (5 mL) vanilla
• Topping
• 3 cups (750 mL) peeled apples
• 1/3 cup (75 mL) sugar
• 1 tsp (5 mL) cinnamon
• 1/3 cup (75 mL) almonds, sliced

1. Cream butter and sugar together thoroughly. Blend in flour. Work with hands to form a smooth dough. Press evenly onto bottom and 1 1/2" (3.5 cm) up sides of 10" (25 cm) springform pan. Spread jam evenly over bottom of crust.

1. Beat all filling ingredients together with electric mixer until smooth. Spread carefully over jam. Toss apples, sugar and cinnamon together to coat well. Spoon over filling. Sprinkle with almonds.
2. Bake at 450°F (230°C) for 10 minutes, then reduce heat to 400°F (200°C) for 25 - 30 minutes longer, or until apples are tender-crisp. Cool slightly then remove pan rim. Serve warm or cool.

Prep time: 30 minutes
Makes: about 8 servings
Baking Time: 40 minutes
Freezing: Not recommended

Tips: A rich, aromatic torte with the sweetness of apricot, a hint of cinnamon and apples baked up tender crisp. Serve fresh out of the oven topped with ice cream.