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Apple Torte with Breadcrumb-Hazelnut Recipe

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Apple Torte with Breadcrumb-Hazelnut
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Ingredients
13
Count
Nutrition
1120
Calories
Total time
300
Minutes
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Ingredients:

  • 1/3 cup sugar
  • 8 cups fresh breadcrumbs made from crustless italian or french bread (finely ground in processor)
  • 4 tsp finely grated lemon peel
  • 1/4 tsp ( generous ) salt
  • 3/4 cup whole milk
  • 6 tbsp (3/4 stick) unsalted butter , cut into 1-inch pieces
  • powdered sugar (for dusting)
  • whipped cream
  • special equipment: 9-inch-diameter tart pan with removable bottom

Directions:

  1. For apple filling: 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: Can be made 1 day ahead. Transfer to bowl. Cover; chill.
  2. For crust: Preheat oven to 350°F. 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: Can be made 1 day ahead. Keep chilled.
  4. Preheat oven to 375°F. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1119.55 Kcal (4687 kJ)
Calories from fat 931.7 Kcal
% Daily Value*
Total Fat 103.52g 159%
Cholesterol 244.49mg 81%
Sodium 29.49mg 1%
Potassium 419.68mg 9%
Total Carbs 50.93g 17%
Sugars 41.34g 165%
Dietary Fiber 5.09g 20%
Protein 5.03g 10%
Vitamin C 10.8mg 18%
Vitamin A 1.1mg 38%
Iron 1mg 5%
Calcium 110mg 11%
Amount Per 100 g
Calories 296.84 Kcal (1243 kJ)
Calories from fat 247.03 Kcal
% Daily Value*
Total Fat 27.45g 159%
Cholesterol 64.82mg 81%
Sodium 7.82mg 1%
Potassium 111.28mg 9%
Total Carbs 13.5g 17%
Sugars 10.96g 165%
Dietary Fiber 1.35g 20%
Protein 1.33g 10%
Vitamin C 2.9mg 18%
Vitamin A 0.3mg 38%
Iron 0.3mg 5%
Calcium 29.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.2
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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