Measure flour into mixing bowl or work bowl of food processor fitted with the steel blade. Cut butter into slices and rub into flour, or process until mixture is the texture of coarse crumbs. Add salt, sugar, egg, and water; mix or process until dough forms. Wrap dough in plastic and chill about 1 hour.
The buttery crust holds in the juices of the apples; if you cut into this torte when it is still steaming hot, they almost burst out. It is, however, best to cool the torte before serving so flavors have time to meld. Select apples that are tart, flavorful, but not overly juicy. As is typical of many European apple tortes, there is no thickening agent mixed with the apples to cloud the rich flavors.
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