Best 4 Apple Torte With Breadcrumb Hazelnut Recipes

APPLE TORTE WITH BREAD CRUMB AND HAZELNUT CRUST

Steps:

• To make the pastry dough, chop the toasted hazelnuts into small bits, about the size of barley or rice grains, using a chef's knife, or pulse in a food processor, in short bursts to avoid pulverizing. Mix the chopped nuts with the bread crumbs, sugar, and grated lemon zest in a big bowl.
• Heat the milk and butter in a small saucepan just until the butter melts. Pour over the dry mixture, and stir until evenly moistened. Let the very sticky dough sit in the bowl for about 15 minutes, so the liquids are absorbed by the crumbs. Scrape dough onto a large piece of plastic wrap, enclose it, and press into a disk. Refrigerate the dough for an hour or more, until it is quite firm.
• To make the filling, peel, core, and slice the apples; you should have 6 to 7 cups of slices. Spread them in the saucepan; pour the sugar and the cider or wine on top; cover the pan, and set it over medium heat. Cook covered for about 10 minutes, gently turning the apples every few minutes, as they wilt and release their juices. Uncover the pan; adjust the heat to keep the liquid perking and slowly reducing. Turn the slices over frequently but carefully, so they stay intact. When the liquid has all evaporated and the apples are soft and nicely glazed, turn off the heat and let the apples cool.
• When you're ready to form the pastry and bake, arrange a rack in the middle of the oven (covered with a baking stone or tiles, preferably) and heat it to 375˚. Lightly butter the tart ring and removable metal bottom.
• Cut off a third of the chilled disk of dough for the top crust, and set it aside. On a well-floured surface, roll the remaining two-thirds of the dough to a 12-inch-diameter circle, almost 1/4 inch thick-more like a cookie dough than a pie crust. Flour the rolling pin and work surface as needed to prevent sticking. Lift the round and lay it, centered, on the tart pan. Press the dough down so it lines the pan bottom and sides, and trim the edges so there's an even 1/2 inch of dough over the rim of the tart ring, all around.
• Spread the cooled apple slices on the bottom crust, in an even layer. Roll out the smaller piece of dough into a 9-inch round, the same thickness as the first. Lay it loosely over the filling, and trim the outside edges to fit snugly inside the bottom crust, covering the apples like a lid. Fold the overlapping bottom crust over the top piece, and pinch and smooth the dough layers together, sealing the apples inside.
• Place the torta in the oven, and bake for an hour or longer, until the top crust is deep golden brown and the outer crust has separated slightly from the side ring. The top crust may crack open, and you should be able to see the apple filling bubbling inside. Set the pan on a wire rack to cool.
• When the torta has cooled and the crust has firmed up, remove the side ring. If you wish, use a long metal spatula to separate the bottom crust from the metal disk, and slide the torta onto a board or cake plate. Serve cut in wedges, warm with ice cream, or completely cool with powdered sugar and some kind of cream.

HAZELNUT TORTE

Steps:

• Chop the hazelnuts in a food processor or mini-chopper to small bits-not to a powder. Set aside. Whisk or sift together the flour, baking powder, and salt. Butter and flour the cake pan. Preheat the oven to 350˚ with a rack in the center.
• In the mixer, cream the butter and sugar together until light, smooth, and fluffy; scrape the sides of the bowl as needed. Incorporate the eggs, olive oil, and orange zest in several additions, blending each in at slow speed, scraping the bowl, then beating at high speed for a couple of minutes to lighten.
• On slow speed, incorporate the dry mix in several additions, alternating with splashes of milk. Scrape the bowl when both are added, and beat briefly on high. Fold in the chopped nuts and chocolate by hand, and blend in well.
• Scrape the batter into the cake pan, and smooth the top. Bake until a cake tester comes out clean, about 45 minutes. The top should be lightly browned and just spring back to a light touch.
• Cool on a wire rack for 30 minutes or so, remove the side ring of the springform, and let the cake cool completely. Cut in wedges, and serve topped with powdered sugar or whipped cream.
• The torte will keep in the refrigerator for a week, well wrapped in plastic, or you can freeze it for longer storage. When serving torte that has been chilled or frozen, toast the cut pieces in the oven (or toaster oven) to bring out the flavors.

AUTUMN APPLE TORTE

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.

APPLE-HAZELNUT BREAD

Steps:

• In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
• Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.