Apple Torte with Breadcrumb-Hazelnut


  • Special equipment: 9-inch-diameter tart pan with removable bottom
  • Powdered sugar (for dusting)
  • Whipped cream
  • 2 pounds Granny Smith apples, peeled, cored, cut into ½-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)
  • + 7 more ingredients
    • 1 cup hazelnuts, toasted
    • , husked
    • 10 tablespoons sugar, divided
    • 4 teaspoons finely grated lemon peel
    • ¼ teaspoon (generous) salt
    • ¾ cup whole milk
    • 6 tablespoons (¾ stick) unsalted butter, cut into 1-inch pieces

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


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