Peel the apples and cut into small slices or chunks, then set aside
In a sauté pan heat the sugar until it starts to brown, don’t stir the sugar, but try to keep it moving by rolling the pan around.
As the sugar melts and browns add the butter and mix it in using a wooden spoon. Add in the heavy cream, just be careful it doesn’t splash up on you, mixing in the cold cream can be a bit tricky. Stir until smooth.
Add in the apples and allow to simmer for a bit, to get in some of the caramel flavors
Remove the apples from the caramel letting them drain a bit so they are not too wet, and allow to cool a bit.
In a large bowl mix all of the ingredients for the crust together, except the butter
Cut the butter into very thin slices and add it to the mixture working it in gently, you don’t want the butter to blend in, the mixture should be chunky.*
Press half of the mixture gently into the bottom of a 9-inch springform pan that has been greased with butter and dusted with flour. (do not mash it down!)
Add the apples to the bottom layer and spread evenly.
spread the remaining crust mixture evenly on top of the apples
Bake in a preheated oven for 45 – 50 minutes at 350° or until a toothpick stuck in comes out clean
The remaining caramel sauce will have thinned out from the juice in the apples, allow it to simmer and reduce until it has re-thickened.
Drizzle the torte with your caramel sauce and enjoy!
The Caramel Apple Torta is best served warm or at room temperature.
* put the butter in the freezer for 20 or 30 minutes before slicing it. *you can press down the crust on top of the filling but be very gentle, the crust forms as the butter melts, giving the cake that rustic look.