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High Country Baking: Apple pecan cranberry torte
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Source: Summit Daily News
High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful. What’s the perfect ending to a rich holiday dinner? A festive dessert with pleasing tastes and textures and just enough sweetness to finish the feast without weighing you down. This torte is a good example. With a buttery crust, smooth caramel filling, and a crown of sweet apples, tart cranberries and crunchy pecans, it complements the meal beautifully without surpassing it. The straightforward recipe should be prepared over two days, make the crust and filling on day one, add the topping and serve the torte the next day. Apple pecan cranberry torte Make in an 8-inch shiny metal springform pan. Recipe works at any elevation.
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