I have the recipe for a really good torte that is a baked crust with an unbaked cream cheese filling topped with raw fresh fruit and that is topped with a citrus glaze. So delicious!

I will take the time to type it out and will post this afternoon.

That summer torte is my go to summer dessert.....
Maybe try subbing 2 T of Cream cheese for about 1 T of butter? how bad could it be? Or beat half an 8 oz block of cream cheese with an egg yolk and 1 T sugar and vanilla, pour ovr the torte, add the fruit and bake....sort of a torte/kuchin...?

Never have made it with anything other than the batter and fruit and everyone loves it. I even make it in mini foil pie tins for me and to gift.

Madonna

Pat, I remember and I also make it with various fruits, although my favorite was this dark cherry version with chocolate/cherry Black Forest sauce:

I think swirling in a cream cheese/cheese cake type filling, with or without fruit, could only be delicious. I think a cheesecake type filling dolloped on and maybe swirled around would bake up firmly.

Annie

I like your idea, Annie. I looked at my torte recipe, and, while its wonderful, it's a lot more work.

Kate, I still think your type, with the fresh fruit, would be delicious when the summer fruits are sweet and ripe. Peaches and raspberries, maybe?

I do hope you still post your recipe, it would be a nice "make ahead" cold dessert for those hot midsummer days.

Annie

Thanks for all the suggestions! I'm gonna get brave and try it with a few dollops of the cheesecake (cream cheese, egg, a little sugar, and vanilla) soon.

Pat_T, thanks for posting this - being somewhat new, I didn't know about this recipe. Annie, thanks for the photo... so now I have to make it at some point!

ETA: I don't currently have a springform pan available, my plain round cake pan is packed... would this work in an 8" x 8" square?

2many, mine was baked in a pie plate, so I'm sure the square would work fine.

Annie

Thank you Annie... I do have a glass pie plate too! I can't believe some of the things I've packed away... and some of the things I left out : /

Great because I loaned my springform out and the people misplaced it. (Sigh) I'm tasting this with blueberries which I love but my kids really LOVE.

I've always baked it in a pie plate. Works fine.

Cindy, I think that may be where I got the idea. And your fruit stayed nicely on the top, but mine sunk down to the bottom. It was good, although not as pretty as yours.

Annie

Annie,.. and others - I have typed-out and Posted the recipe to a new thread: Blueberry/Kiwi Tart.

I have some apples given to me that are approaching mealy instead of nice and crisp. Would they work with this recipe?

Sheila, I don't think so. You need a juicy fruit for this one. Make applesauce with the apples

sheilajoyce, I've used apples and they work fine, as do peaches, cherries, blueberries, nectarines, plums and strawberries! If I were to make apple torte, I think I might add a bit of spice, maybe cinnamon, nutmeg and/or cloves. Or just use cinnamon whipped cream or ice cream to go with it....

Annie

I have made it successfully with apples. Cannot remember if it was dry but i tend to overbake things. It is a recipe by Marian Burros.

I have used every kind of fresh fruit. It is a big favorite here. I make it all the time. Dollops of cream cheese with fresh berries sound interesting.

Here is one made with pears from my tree last year.

Sheila, AnnT has a wonderful recipe for a buttery apple cake.

Torta Di Mele Al Burro

(Buttery Apple Cake)

Source: Savoring Italy by Michele Scicolone

1/2 cup plus 1 tablespoon unsalted butter
3 Apples (Golden Delicious) peeled, cored, and cut into slices 1/4 inch thick
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 whole eggs, plus 1 egg yolk
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 teaspoon grated lemon zest
confectioners sugar

Preheat oven to 375 degrees. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside.

Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

In a small bowl stir together the flour, baking powder, and salt.

In a large bowl beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top.

Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving place confectioners sugar in a small sieve and dust the top of the cake.

^Pretty apple cake.

I remember the torte as Plum Torte, from when I used to make it with dark red plums from my tree, so simple and wonderful. The plums were smaller, so I'd halve them and top cut side up, very pretty. I'd only recommend vanilla ice cream, but it's so great as is. Can't remember if I've used berries, but I do think it best with the larger stone fruits, which contrast so well with the buttery cake. I agree with something nice and juicy.

The original NYT recipe uses plums, but any stone fruit or berries are nice. It's my favorite use for my home-canned brandied sweet cherries. Push the cherries into the top and bake as normal, reserving the juice, which is reduced by about half and then brushed on to the warm cake. Pretty honking delicious winter version of the "summer" torte.

Thanks for the recipe, Cindy. I did not see it in time. I ended up baking apple streusel, a family favorite that I had not made in a long time. We loved it, of course, especially with a scoop of vanilla ice cream. I will try the cake at a later time.

marymd7 - do you share your recipe for brandied sweet cherries? Sounds as if they could be used in many different ways.

marymd, I used to can one single batch of brandied sweet cherries every year, so I could use them in AnnT's candy. Amanda loved the stuff, but I haven't canned any in several years, I ought to do that again.

Annie

I'll try to round it up for you. They are very adaptable and handy to have through the winter.