Spanish Apple Torte – We Love God!

It is possible to endure in this life but to do it in a self-righteous, resentful survivor-spirit that is self-pitying and angry at those who do not shoulder the burden with you while being inwardly proud of your grit. Instead of the fruit of the Spirit, there is bitterness and joylessness. In truth, God may not consider this kind of life to be one of endurance, and certainly not one of “great endurance” (2 Cor. 6:4). Paul endured with the inner graces of the Spirit. Sweet endurance is what the Scripture here enjoins… Sweet in-Spirited endurance testiﬁes to the reality of Christ and that He is worth our trust and service.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Spanish	Dessert	8	Servings

INGREDIENTS

1/4	lb	Butter
1/2	c	Sugar
1		Egg yolk
1 1/2	c	Sifted flour
1	ds	Salt
1/8	t	Baking powder
1	c	Milk
1/2		Lemon peel
3		Egg yolks
1/4	c	Sugar
1/4	c	Flour
1 1/2	T	Butter, margerine
1/4	c	Sugar
1	T	Lemon juice
1/2	t	Cinammon
4		Apples, cored pealed &
		sliced into about 1/4
		inch
		wedges
		Apple, apricot or any jelly
		of choice

INSTRUCTIONS

Preheat oven to 350 degrees F. Cream sugar, and butter together. Add
remaining ingredients, and mix until it forms a ball. Take the dough,
and mold it into a springform pan, or pie tin. Place in cool place
until ready to use.  Mix the lemon juice, cinammon, and sugar together.
Add to the apples  and stir to coat. Can be done ahead of time.  Place
lemon peel into milk. Bring milk to boil, and then simmer for 10
minutes. In the mean time, mix together the egg yolks and sugar in a
heavy sauce pan. When milk is done, slowly add it to the yolk  mixture,
stirring constantly over a low heat. While stirring over a  low heat,
slowly wisk in the flour. Continue stirring until the  mixture is
smooth and thick. Remove from heat. Add the butter, and  mix slowly
until melted.  Pour the custard into the crust. Place the apples on top
to form a  single or double layer. When complete, place the torte into
a 350 F  oven for about 1 hour. Remove and cool. When cool, heat the
jelly of  choice, and dribble over the top of the apples. Allow the
jelly to  cool. Serve.  I normally double the amount of custard.  I've
tried apple, peach, and  apricot jellies as the topping. All tasted
good. Also, 4 apples are  generally too much for the torte.
REC.FOOD.RECIPES ARCHIVES  /DESSERTS  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 342 Calories From Fat: 129 Total Fat: 14.6g Cholesterol: 123mg Sodium: 64.7mg Potassium: 94.5mg Carbohydrates: 48.3g Fiber: <1g Sugar: 26.9g Protein: 5.3g