FLOURLESS APPLE-PECAN TORTE
Matzo cake meal stands in for flour in this Passover-friendly dessert. The torte is studded with apples cooked in sweet kosher wine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch torte
Number Of Ingredients 12
Steps:
- Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
- Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 teaspoon cinnamon.
- Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.
- Run a knife or an offset spatula around edge of torte. Remove from pan. Garnish with confectioners' sugar.
APPLE-PECAN TART
Provided by Florence Fabricant
Categories dessert
Time 2h
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
- Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.
- While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
- Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 145 milligrams, Sugar 26 grams, TransFat 0 grams
APPLE PECAN TORTE
Make and share this Apple Pecan Torte recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Unfold both pie crusts.
- Cut each crust in half.
- Place crust halves on ungreased cookie sheets.
- Prick several times with fork.
- Bake for 6 to 8 minutes or until light golden brown.
- Cool while preparing filling.
- In large microwave-safe bowl, combine apples sugar, flour, cinnamon, butter and vanilla Mix well.
- Cover and microwave on high for 3 minutes.
- Stir.
- Microwave an additional 3 to 6 minutes, or until apples are tender (stirring once halfway through cooking) Place 1/2 cup of frosting in a small microwave safe bowl; set aside.
- Add remaining frosting to apple mixture; stir until apples are coated.
- Place one crust half in center of ungreased cookie sheet.
- Spread with 1/3 of apple mixture (about 1 cup); sprinkle with 1/4 cup of pecans Top with second crust half, pressing lightly.
- Repeat layers ending with fourth crust half.
- Cover loosely with foil.
- Bake at 450 for 8 minutes.
- Remove foil and bake an additional 1 or 2 minutes or until golden brown.
- Microwave reserved frosting on high for 20 to 30 seconds, or until melted.
- Pour over top of torte and spread to edges.
- Sprinkle with remaining 1/4 cup pecans.
- Cool 15 minutes.
- To serve, cut into wedges.
- If desired, serve with ice cream or whipped topping.
Nutrition Facts : Calories 626, Fat 39.3, SaturatedFat 10.2, Cholesterol 3.8, Sodium 350.4, Carbohydrate 65, Fiber 6, Sugar 32.5, Protein 5.2
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
HUGUENOT TORTE
This recipe for Huguenot torte comes courtesy of viewer Dorothy Mae Brown.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees with racks in the upper and lower thirds of the oven. Spray two rimmed baking sheets (17 1/4-by-11 1/2-by-1 inch) with cooking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat eggs on medium speed until pale yellow and thickened, about 4 minutes. Gradually add sugar, and beat until light and fluffy. Sift together flour, baking powder, and salt. With mixer on medium speed, gradually add flour mixture. Beat until incorporated, about 1 minute. Add apples, pecans, and vanilla; beat to combine.
- Divide mixture between prepared baking pans, spreading evenly. Bake until golden brown, about 45 minutes. Remove from oven, and let cool 20 minutes. Using a spatula, break into pieces, and stack on a large serving platter. Serve topped with whipped cream and nuts.
APPLE WALNUT TORTE
Provided by Melissa Roberts
Categories Food Processor Mixer Dessert Bake Thanksgiving Apple Walnut Winter Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with rack in middle.
- Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
- Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
- Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
- Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
- Pulse walnuts with remaining cup sugar in a food processor until finely ground.
- Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
- Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
- Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
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