Apple Torte with Breadcrumb-Hazelnut

我做了这个蛋糕两次,我丈夫喜欢它。He calls it "Apple Pie for Grownups". It is labor intensive and I can see how the rest of the reviews reflect frustration. I'm wondering if the negative reviewers toasted the breadcrumbs(important for the texture) and toasted the hazelnuts(important for the taste). Thanks to the cook from Minneapolis who provided the Lidia link....I think I will follow these crust instructions next time to save some labor. I used Pink Lady apples the first time and cooked them in Late Harvest Gewurtztraminer. When I made this again, I used Granny Smith apples and Apple Ice Wine. We REALLY like the Pink Lady/Gewurtztraminer combo...adds more sweet apricot depth to the apples.

• Anonymous

• 1/8/2013

Not the first time Bon Appetit has featured/touted a famous chef's recipe(s) but I have ended up only being extremely disappointed. What gives BA?

• dik

• 2/16/2012

I would have given this recipe NO forks if I could have. This was, without a doubt, the worst dessert I've ever made. The crust never really set and basically tasted like soggy crumbs. I reviewed all the steps and ingredients and am certain I made it correctly. Truly terrible!

• lizlong

• St. Paul, MN

• 11/22/2011

Check out this link from the Lidia's Italy website. It uses the same filling ingredients and amounts, but changes the crust recipe amounts considerably: http://www.lidiasitaly.com/recipes/detail/855

• Anonymous

• Minneapolis

• 11/19/2011

This recipe is both incredibly flawed and confusing, AND results in something barely edible. Don't bother. We were so disappointed!

• eclectical

• 2/6/2011

So I was a bit dubious after reading the reviews but made a few select changes that I thought should pull this recipe through as it look quite intriguing. However even with the modifications (such as extra sugar, amaretto and limoncello in the crumb mix) I not only ended up with 2 extra cups of crumbs but the most boring and bland crumple possible not to mention the mixture wouldnt stick so I couldnt roll it out and ended up making a kind of crumble instead. My guess is that when a recipe has a celebrated chef attached no one bothers to actually test it out before putting it in the magazine, sorry to say this is one that wont be made again.

• Anonymous

• Canmore, ab

• 11/25/2010

my first review because this is so bad yet it made the cover!! read everyone's reviews on amount of breadcrumbs...the only reason this made it to the magazine, yet alone the cover, must be because of the famous chef but shame, shame on Bon Appetit. Select something else to make!

• Anonymous

• steamboat springs,co

• 11/17/2010

I am 1/2 way doe with this recipe and wish I had read it before I started or I would have just made a rustic apple tart. Added a bit of melted butter to get more depth in crust mixture and some cardamon. After reading all the reviews, I think I will add some more apples, uncooked, before I bake it. I agree with the rest, who tested this recipe and I will read reviews before starting.

• dogorman53

• Cleveland OH

• 11/14/2010

Very poorly written/edited recipe, I agree with all. Searched on web and found this: http://www.bellalimento.com/2010/10/08/torta-di-mele-apple-torte-with-breadcrumb-hazelnut-crust/ Basically 8 cups of torn bread, after being baked and ground in food processor, ends up with 3 cups breadcrumbs. I had no issues with the apples, cooked them on low heat. Best way to make the bottom crust is simply to press it into the tart shell with your hand. I agree after making with another reviewer that the end result would have been much better if I had simply sprinkled the remaining crumbs on the top rather than rolling out on plastic - it was simply too much breadcrumb crust for such a light filling. All in all it was a lot of work for a dessert that ended up very quite, nothing special, the taste reminded me of a Danish applesauce dessert with breadcrumb topping. The nuts were barely noticable in the crust flavor. I wouldn't bother making again.

• Debbiedoesgolf

• CT

• 11/9/2010

Hhhburger really knows what she/he? is talking about. When I made this recipe and came to the 3 cups of bread crumbs, I wasn't sure what to do with the other 5 until I went to Epicurious and saw that someone wrote in a review that 8 cups really does become 3 once baked and dried. I even put mine through my food processor after baking and then they measured 3. My apples almost became applesauce so I stopped cooking them before the liquid evaporated. I think I cut them too thinly. But all in all it came out beautifully and was delicious and well received by my dinner party. Whenever I have questions about a recipe, I will always turn to the reviews in Epicurious because the users really do help.

• pklein842

• Studio City, CA

• 11/8/2010

Dear Bon Appétit: Do you have a test kitchen, and if so, why did you not utilize it before publishing this recipe? When all was said and done, I could not believe the waste this recipe resulted in. Like so many others, I also wound up only using 4 cups of breadcrumbs / 3 cups of the crust mixture. I could not imagine the disaster this would have been had I tried to use all of it. I also have no idea why one would roll out any part of this crust: press in the bottom, hand cover and press the top. All that said, the figured out end result looked wonderful and tasted even better. I"ll certainly be making the modified recipe again.

• Just_Some_Guy

• 11/8/2010

The subtle combination of lemon, nuts and apples was delicious and the torte was gorgeous when plated. I had 10 people for dinner last night, and everyone agreed it was wonderful -- even more so because it was not the ubiquitous pie or cake. I did not have any problems following this recipe, although I agree it could be better written and edited. The disparity in the bread crumb measurements didnt throw me as it made sense that moisture evaporating from bread drying decreased the mass. I cooked the apples uncovered (because I didn't have a big enough pan lid) over medium heat and the cider cooked down in exactly 20 minutes. After baking, the apples yielded to the fork, but still held their shape. Following the recipe, my crust mixture was the consistency of wet sand and did not need either flour or additional liquid to come together. You don't need to roll out either top or bottom crust. For the top, scoop out a 1 cup measure onto a piece of plastic wrap, top with another piece of plastic and using the tart pan bottom as a guide use your hands to press the crust into shape. It is easily transferred in the plastic to a dinner plate and then to the fridge to chill, and easily maneuvered to the tart top before baking. For the bottom crust, just dump the crumb mixture in the tart pan and use your fingers to press it into place. Bake the tart on the lower middle rack of the oven, and check after 45 minutes. If the edge of the crust is getting too brown, cover the edges with foil. This recipe didn't take me any longer than the time indicated, and didn't present any unusual challenges. It would be lovely on a holiday dessert buffet.

• hhhburger

• Bainbridge Island, WA

• 11/5/2010

I have not even got this in the oven yet, but was so perplexed by the breadcrumb issue that I went to Epicurious to check the reviews. Glad to see that I am not crazy and when something doesn't seem to make sense it isn't that I can't follow a recipe, it is because sometimes the recipe is just bad and or poorly written. We know it isn't right because we CAN cook. My husband saw the picture and said, "Make this for Thanksgiving". I am so glad I test recipes before the big event as even if this ends up being edible - it is not worthy of Thanksgiving. As other reviewer said, great picture; bad recipe.

• hopwood

• Brentwood, CA

• 10/18/2010

我第一次创建了一个Epic万博官网urious账户specifically to rate this recipe: it was outstanding! The nutty, not-too-sweet crust balances the apple filling perfectly. I used white wine, not cider, for the filling, cooked it in a non-stick pan, and had no problems getting all the liquid to cook off. The apples were tender and held their shape easily. I agree that the recipe could have been edited better about the bread crumbs. I started with 6 c. (from one supermarket loaf of Italian bread) fresh crumbs, and ended up with about 3 cups after toasting them. The crust is a little temperamental, but if you have any experience working with pastry, you'll have no trouble. Just be gentle, and definitely press the top crust out on plastic wrap, not a floured work surface. I chilled both overnight, and it came together beautifully the next day. One final note: keep an eye on the crust while baking -- mine started to burn, so I just covered the edge with foil. But otherwise, a really good apple dessert, and a nice change from apple pie.

• Beth_Q

• Massachusetts

• 10/18/2010

the crust was quite awful. we threw it out.

• suzyb0904

• california

• 10/16/2010