Apple Torte with Bread Crumb and Hazelnut Crust

Name: Apple Torte with Bread Crumb and Hazelnut Crust
Yield: makes a 9-inch tart, serving 8 or more
Ingredients: 1/2 cup hazelnuts, toasted; 1 1/2 cups fine dry bread crumbs; 6 tablespoons sugar; 2 teaspoons freshly grated lemon zest; 3/4 cup milk; 6 tablespoons butter, plus a bit for the tart pan; Flour for rolling out the dough; 2 pounds (or a bit more) tart, firm apples such as Granny Smith; 1/3 cup sugar, or more to taste; 1 cup hard (fermented) apple cider or dry white wine; Whipped cream or sour cream or ice cream or powdered sugar (optional); A wide, heavy-bottomed 3- or 4-quart saucepan, with a cover; A 9-inch tart pan with a removable bottom; A pizza stone or oven tiles, if available

December 14, 2011

Apples grow well in the Carnic mountains, in the northern part of Friuli, and are used in many desserts. This delicious double-crusted tart reflects the deep-rooted frugality of cooks in this tough mountainous terrain. The crust is made with bread crumbs taken from stale bread, probably because of the scarcity of white flour and the time it takes to make a refined pastry dough. But the results, in the Carnic spirit, are delicious.

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