Apple Torte with Breadcrumb-Hazelnut Crust
Submitted by frick on September 23, 2010 at 7:18 pm

A great use for all those breadcrumbs we have a way of accumulating.
Source: Bon Appetit, October, 2010

Special equipment: 9-inch diameter tart pan with removable bottom
Yield: 6-8 servings

Apple Filling
2 pounds Granny Smith Apples, peeled & cored and cut in 1/2 –inch wedges
1/3 cup sugar
1 cup hard apple cider or dry white wine

Crust
8 cups fresh breadcrumbs made from crustless Italian or French bread, finely ground in food processor
1 cup hazelnuts, toasted and husked
10 Tbsp sugar, divided
4 Tsp lemon peel, finely grated
¼ Tsp (generous) salt
6 Tbsp (3/4 stick) unsalted butter, cut into 1 inch pieces

Powdered sugar for dusting
Whipped cream

Apple Filling
Arrange apple slices in one layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat 8-10 minutes, turning occasionally, under apples are tender. Uncover and cook until juices evaporate, taking care to keep apple slices intact, about 10 minutes. Remove from heat and let apples cool completely in skillet.

Crust
Preheat oven to 350F. Spread breadcrumbs in large rimmed baking sheet and bake until dried and golden, stirring occasionally, about 20 minutes. Cool

Finely grind hazelnuts in food processor with 6 Tbsp sugar. Add 3 cups breadcrumbs and process 5 seconds. Transfer to large bowl and add remaining sugar, lemon peel and salt.

Combine milk and butter in small saucepan and heat until butter melts. Stir into breadcrumbs. Stir until moistened. Dough will be sticky. Let rest until liquid is absorbed (about 15 minutes). Transfer 1 cup of dough to floured work surface, form into ball, shape ball into disk and press into 9-inch round. Wrap in plastic and chill for at least 1 hour. This is the top crust.

Transfer remaining dough to floured work surface. Form into disk as before and press into bottom and up sides of tart pan, pushing crust up to extend 1/2 –inch above sides of pan Cover and chill at least 1 hour.

Crust as well as filling may be made the day before. If filling is made ahead, bring to room temperature before continuing with recipe.

Preheat oven to 375F. Fill crust with apple mixture. Place top crust over filling. Fold overhang of bottom crust over the edge of the top crust and press together to seal.

Bake torte until crust is deep golden and begins to separate from sides of pan, about 1 hour. Top crust may crack. Cool in pan on rack at least 2 hours. Carefully remove sides of pan and transfer tart to platter. Dust with powdered sugar. Serve with whipped cream.

comments
Submitted by navlys on Sat, 2010-09-25 07:12.
This recipe was reviewed on the BA site. The question was and still is where do the remaining 5 cups of bread crumbs go? Di

Submitted by omaria on Tue, 2010-09-28 11:54.
Hello navlys, I am just wondering here if maybe 8 cups FRESH breadcrumbs become 3 cups toasted and baked crumbs. I would have to try that out as soon as I have left-over bread. Talk to you later. Ria.