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Mascarpone Apple Crumble Torta

Mascarpone Apple Crumble Torta

Creamy Mascarpone Apple Crumble Torta with tender cinnamon apples, buttery crust, and a golden crumb topping.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 3 hours
Total Time 4 hours 20 minutes
Servings: 10 slices
Calories: 485
Ingredients Method Notes

Ingredients
  

  • For the Crust and Crumble
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup cold unsalted butter cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Apple Filling
  • 3 medium apples peeled, cored, and diced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter
  • For the Mascarpone Filling
  • 16 oz 450 g mascarpone cheese, room temperature
  • ⅓ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • Pinch of salt
  • For Serving
  • Powdered sugar for dusting

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Add the flour, sugar, baking powder, salt, and cinnamon to a large bowl. Add the cold cubed butter and work it into the flour until coarse crumbs form.
  3. Add the egg and vanilla. Mix gently until the mixture forms moist, uneven crumbs. Do not knead it into a smooth dough.
  4. Reserve about one-third of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom and slightly up the sides of the prepared pan.
  5. Add the diced apples, brown sugar, cinnamon, lemon juice, and butter to a skillet. Cook over medium heat for about 5–7 minutes, until the apples begin to soften. Remove from the heat and let cool slightly.
  6. In a separate bowl, beat the mascarpone and sugar just until smooth. Add the eggs, vanilla, cornstarch, and salt. Mix until creamy and combined.
  7. Spread about half of the cooled apples over the prepared crust.
  8. Pour the mascarpone mixture over the apples and gently smooth the top.
  9. Scatter the remaining apples over the mascarpone layer.
  10. Sprinkle the reserved crumble mixture generously over the top.
  11. Bake for 50–60 minutes, until the crumble is golden brown and the mascarpone filling is mostly set with a slight softness in the center.
  12. Cool completely in the pan, then refrigerate for at least 3 hours before removing from the springform pan.
  13. Dust lightly with powdered sugar before slicing.

Notes

  • Don't overbeat the mascarpone mixture. Mix only until smooth because excessive beating can make the filling too loose.
  • The apples should be partially cooked before assembling the torta. This helps remove some moisture and gives the finished dessert a tender apple layer without making the crust soggy.