Apple Torte With Breadcrumb-Hazelnut Recipe

Name: Apple Torte With Breadcrumb-Hazelnut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges; 1/3 cup sugar; 1 cup hard apple cider or dry white wine; 8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor); 1 cup hazelnuts,; , husked; 10 tablespoons sugar, divided; 4 teaspoons finely grated lemon peel; 1/4 teaspoon (generous) salt; 3/4 cup whole milk; 6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces; Powdered sugar (for dusting); Whipped cream; 9-inch-diameter tart pan with removable bottom

Servings: persons

2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges
1/3 cup sugar
1 cup hard apple cider or dry white wine
8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor)
1 cup hazelnuts,
, husked
10 tablespoons sugar, divided
4 teaspoons finely grated lemon peel
1/4 teaspoon (generous) salt
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
Powdered sugar (for dusting)
Whipped cream
9-inch-diameter tart pan with removable bottom

1
Arrange apples in even layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat until apples are tender, gently turning apples occasionally, 8 to 10 minutes. Uncover; cook until juices evaporate, frequently but carefully turning apples to keep wedges intact, about 10 minutes. Remove from heat. Let apples cool completely in skillet. DO AHEAD:
2
Preheat oven to 350u00b0F. Spread breadcrumbs on large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool.
3
Finely grind hazelnuts and 6 tablespoons sugar in processor. Add 3 cups breadcrumbs; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. Chill at least 1 hour for top crust. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour. DO AHEAD:
4
Preheat oven to 375u00b0F. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal.
5
Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream.

1250

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges, 1/3 cup sugar, 1 cup hard apple cider or dry white wine, 8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor), and more.

Yes, Apple Torte With Breadcrumb-Hazelnut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apple Torte With Breadcrumb-Hazelnut

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