Apple Pecan Torte Recipes

AUTUMN APPLE TORTE

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.

FLOURLESS APPLE-PECAN TORTE

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.

BAVARIAN APPLE TORTE

Steps:

• Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

APPLE PECAN TORTE

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.

APPLE WALNUT TORTE

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.

CARAMEL PECAN APPLE PIE

Steps:

• Whisk 2 1/2 cups flour and salt together in a bowl. Cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and dough comes together. Do not add more water than you need. Divide the dough in half and shape into 2 balls. Wrap in plastic wrap and refrigerate, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with wax paper.
• Melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 3 tablespoons flour to form a paste. Stir in 1/4 cup white sugar, 1/2 cup brown sugar, 1/4 cup water, vanilla extract, cinnamon, and nutmeg; bring to a boil. Reduce heat and simmer until filling mixture is thickened slightly, about 3 minutes.
• Melt 1/3 cup butter in a separate saucepan over low heat. Add 1/2 cup brown sugar and whisk until smooth, about 2 minutes. Stir in pecans.
• Spread pecan mixture evenly onto lined pie pan. Roll out one ball of dough; line pie pan over pecan mixture. Toss apples with filling mixture; pour into pie plate. Roll out second ball of dough and place over apple filling. Crimp edges of bottom and top crusts together. Cut several small slits into top crust to vent. Place pie on foil-lined baking sheet.
• Bake pie in the preheated oven until crust is golden brown, about 1 hour.
• Remove pie from oven and allow to cool slightly, 5 to 10 minutes. Place a serving plate gently over pie and carefully flip to invert, being careful not to come in contact with molten sugar. Peel off waxed paper; cool for 1 hour.

PECAN TORTE

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.

CARAMEL-PECAN APPLE PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, toss apples with lemon juice and vanilla. Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine., Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter. , For streusel topping, mix flour and sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over filling., Bake on a lower oven rack until filling is bubbly, 65-75 minutes. Drizzle with caramel topping. Cool on a wire rack. If desired, serve with whipped cream and additional caramel topping.

PECAN TORTE

Steps:

• In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.