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1
Quarter and core apples (do not peel).
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2
In a 5-quart saucepan simmer apples, uncovered, with remaining filling ingredients 2 hours, or until mixture is reduced to about 3 3/4 cups.
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3
(Stir mixture frequently during last 30 minutes of cooking to prevent scorching.)
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4
Force mixture through a food mill fitted with coarse disk or a medium-mesh sieve into a bowl, discarding solids, and chill.
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5
Applesauce may be made up to 3 days ahead and chilled, covered.
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6
Preheat oven to 375F.
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7
In a food processor grind hazelnuts fine with sugar, flour, and salt.
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8
Add butter and pulse mixture well.
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9
Add yolk mixture, 1 tablespoon at a time, pulsing after each addition, and pulse mixture until it forms a dough.
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10
Press dough onto bottom and up side of a 10-inch tart pan with a removable fluted rim.
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11
Bake crust in middle of oven 25 minutes, or until browned lightly, and cool in pan on a rack.
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12
Crust may be made 3 days ahead and kept, covered, in a cool dry place.
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13
Spread applesauce onto crust.
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14
Preheat oven to 450F.
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15
In a bowl with an electric mixer beat egg whites with a pinch salt until they hold soft peaks.
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16
Add sugar gradually, beating whites until they hold stiff peaks.
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17
Transfer meringue to a pastry bag fitted with a 1/2-inch star tip and pipe some in a lattice pattern over filling.
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18
Pipe remaining meringue onto edge of tart to make a decorative border.
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19
Bake tart in middle of oven 10 minutes, or until meringue is golden, and chill 30 minutes or up to 3 hours.
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20
Preheat oven to 350F.
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21
In a baking pan toast hazelnuts in one layer in oven 10 to 15 minutes, or until colored lightly, and skins blister.
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22
Wrap nuts in a kitchen towel and let steam 1 minute.
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23
Rub nuts in towel to remove as much of skins as possible and cool.
