Flourless Apple Pecan Torte Recipes

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FLOURLESS CHOCOLATE TORTE



Flourless Chocolate Torte image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
12 ounces bittersweet chocolate, chopped
6 large eggs
1/2 cup sugar
Pinch of kosher salt
Unsweetened cocoa powder, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  • Combine the eggs, sugar and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  • Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

FLOURLESS APPLE-PECAN TORTE



Flourless Apple-Pecan Torte image

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

2 sweet red apples (6 ounces each), such as Braeburn or Jonagold, peeled, cored, and sliced 1/8 inch thick
1 tablespoon fresh lemon juice
1 tablespoon unsalted butter or nondairy margarine
3/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons sweet kosher wine
Vegetable oil cooking spray, for pan
6 large eggs, room temperature, separated
1 1/4 cups toasted pecans, finely ground
1/4 cup matzo cake meal (or finely ground matzo meal)
1/2 teaspoon salt
Garnish: confectioners' sugar

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.

PECAN TORTE



Pecan Torte image

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

9 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon freshly grated lemon zest, plus more for garnish
1 teaspoon pure vanilla extract
1 teaspoon salt
12 ounces pecans, toasted and finely ground (3 cups)
Confectioners' sugar, for dusting
Lemon Curd for Pecan Torte
Mixed berries, for serving

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.

APPLE PECAN TORTE



Apple Pecan Torte image

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

2 refrigerated pie crusts, singles softened
3 medium granny smith apples, peeled and cut into 1/2 inch pieces
3 tablespoons sugar
2 tablespoons flour
2 1/2 teaspoons cinnamon
1 tablespoon butter
2 teaspoons vanilla
1 (15 ounce) can coconut pecan frosting
1 cup chopped pecans

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

MAPLE PECAN TARTS



Maple Pecan Tarts image

I absolutely love pecans. I combine them with maple and vanilla to create the ultimate tart, made even richer with a scoop of vanilla ice cream. -Redawna Kalynchuk, Barrhead, Alberta

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 12

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
4 large eggs
1 cup packed brown sugar
3/4 cup maple syrup
2/3 cup butter, melted
2 teaspoons vanilla extract
Dash salt
3 cups pecan halves
Vanilla ice cream, optional

Steps:

  • In a large bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Shape into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Divide dough into 12 portions. Roll each portion into a 5-in. circle; transfer to 12 ungreased 4-in. fluted tart pans with removable bottoms. Trim crust even with edges. Refrigerate 20 minutes. Preheat oven to 375°., Meanwhile, in a large bowl, whisk the first 6 filling ingredients. Pour into tart shells; arrange pecans over tops. Bake 25-30 minutes or until centers are just set (mixture will jiggle). Cool on wire racks. If desired, serve with ice cream. Refrigerate leftovers.

Nutrition Facts : Calories 669 calories, Fat 50g fat (21g saturated fat), Cholesterol 145mg cholesterol, Sodium 299mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 3g fiber), Protein 8g protein.

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