Photo: Matheus Cenali
Apple Torte with Breadcrumb-Hazelnut
14 ingredients
Makes 6 to 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1033
Calories
23g
Protein
27g
Fat
175g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Apple Cider | 1 medium (182g) | 95 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Granny Smith apples, peeled, cored, cut into 1/2-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)
- 1 cup hazelnuts,
- , husked
- 10 tablespoons sugar, divided
- 4 teaspoons finely grated lemon peel
- 1/4 teaspoon (generous) salt
- 3/4 cup whole milk
- 6 tablespoons (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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes