Apple Torte with Breadcrumb-Hazelnut

Ingredients

• Special equipment: 9-inch-diameter tart pan with removable bottom
• Whipped cream
• Powdered sugar (for dusting)
• 6 tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces
• ¾ cup whole milk
• ¼ teaspoon (generous) salt
• 4 teaspoons finely grated lemon peel
• + 7 more ingredients
• • 10 tablespoons sugar, divided
  • , husked
  • 1 cup hazelnuts, toasted
  • 8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor)
  • 1 cup hard apple cider or dry white wine
  • ¹/₃ cup sugar
  • 2 pounds Granny Smith apples, peeled, cored, cut into ½-inch wedges

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...

View full recipe at SpringPad