Italian Fresh Apple Torte Recipes

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EASY ITALIAN APPLE CAKE | TORTA DI MELE



Easy Italian Apple Cake | Torta di Mele image

Italian Apple cake is a classic, easy dessert of made with few genuine and simple ingredients like apples, lemon, butter, eggs, sugar and flour. This is an easy-to-make recipe, perfect for a sweet and quick snack, for an healthy breakfast or for dessert.

Provided by Recipes from Italy

Categories     dessert

Time 1h5m

Yield 6

Number Of Ingredients 9

250 g (2 cups) of "00" flour
100 ml (1/3 cup + 1 tablespoon) of whole milk
2 medium whole eggs
100 g (1 stick) of melted unsalted butter
16 g (3 1/2 teaspoon) of baking powder
100 g (1/2 cup) of caster sugar
juice and zest of 1 lemon
3 apples
brown sugar for decoration

Steps:

  • Preheat the oven to 180 ° C (350 F) and prepare a 22 cm springform pan covered with parchment paper, wet and squeezed. Then wash and peel the apples.
  • Cut some apples (about half of them) into small pieces and some into thin slices. Squeeze the lemon juice on both to flavour and keep them from blackening. Set the apples aside.
  • In a large bowl, beat the eggs with the sugar for 5 minutes, until very frothy and well whipped (you can also use an electric mixer). Then add the melted butter and lemon zest.
  • Add the flour, baking powder and milk. Mix and combine the ingredients very well. Finally add the chopped apples (but keep the slices aside) to the mixture and mix well by hand with a wooden spoon.
  • Pour the mixture into the springform pan and then cover it completely with the apple slices arranged in a radial pattern.
  • Before baking, sprinkle the surface of the cake with brown sugar, which during cooking will form a crunchy and delicious crust.
  • Bake at 180° C (350 F) for about 50 minutes. The apple cake will be ready when the apple slices are toasted and golden. Let the cake cool before serving.

Nutrition Facts : ServingSize 1/8 medium slice, Calories 411 cal, Fat 19,38 g

TORTA DI MELE (ITALIAN APPLE CAKE)



Torta di Mele (Italian Apple Cake) image

This Italian apple cake recipe is from my mom and reminds me of my childhood. It tastes delicious, and I bake it for my family now.

Provided by Giulia

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 12

2 tablespoons unseasoned bread crumbs, or as needed
½ cup unsalted butter, melted
½ cup white sugar
1 vanilla bean, split and scraped
2 eggs
1 ⅛ cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon milk, or as needed
2 pounds Granny Smith apples, peeled, cored and sliced thin
¼ cup unsalted butter, cubed
¼ cup white sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a pie plate and dust with bread crumbs
  • Combine melted butter, 1/2 cup sugar, and vanilla bean seeds in a bowl. Add eggs and stir to combine. Mix flour, baking powder, and salt in a bowl and add to butter mixture. Add milk if batter is too thick
  • Pour batter into the prepared pie plate. Distribute apple slices in a thick layer on top of the batter. Dot with cubed butter and sprinkle with 1/4 cup sugar.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 51.1 g, Cholesterol 86.8 mg, Fat 18.8 g, Fiber 3.3 g, Protein 4 g, SaturatedFat 11.4 g, Sodium 112.5 mg, Sugar 32.6 g

APPLE TORTE WITH BREADCRUMB-HAZELNUT



Apple Torte with Breadcrumb-Hazelnut image

Provided by Lidia Bastianich

Categories     Food Processor     Dessert     Bake     Apple     Fall     Hazelnut     Breadcrumbs     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

Apple filling:
2 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch wedges
1/3 cup sugar
1 cup hard apple cider or dry white wine
Crust:
8 cups fresh breadcrumbs made from crustless Italian or French bread (finely ground in processor)
1 cup hazelnuts, toasted , husked
10 tablespoons sugar, divided
4 teaspoons finely grated lemon peel
1/4 teaspoon (generous) salt
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
Powdered sugar (for dusting)
Whipped cream
Special Equipment
9-inch-diameter tart pan with removable bottom

Steps:

  • For apple filling:
  • Arrange apples in even layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat until apples are tender, gently turning apples occasionally, 8 to 10 minutes. Uncover; cook until juices evaporate, frequently but carefully turning apples to keep wedges intact, about 10 minutes. Remove from heat. Let apples cool completely in skillet. DO AHEAD: Can be made 1 day ahead. Transfer to bowl. Cover; chill.
  • For crust:
  • Preheat oven to 350°F. Spread breadcrumbs on large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool.
  • Finely grind hazelnuts and 6 tablespoons sugar in processor. Add 3 cups breadcrumbs; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. Chill at least 1 hour for top crust. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Preheat oven to 375°F. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal.
  • Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream.

ITALIAN FRESH FRUIT TART



Italian Fresh Fruit Tart image

Buon Appetito! Entertain Italian style. This dolce (sweet) will make a great ending served with cappuccino or espresso.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 8

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 teaspoon freshly grated lemon peel
1 teaspoon fresh lemon juice
1 teaspoon vanilla
3 eggs
1/2 cup apricot preserves
1/2 cup raspberry preserves
1 tablespoon amaretto or 1/2 teaspoon almond extract
4 cups fresh fruit, such as sliced apple, pear, banana, kiwifruit, figs, raspberries, blackberries, blueberries
1 teaspoon honey
Powdered sugar, if desired

Steps:

  • Mix flour, granulated sugar, butter, lemon peel, lemon juice, vanilla and eggs in medium bowl with spoon until dough forms. Place dough on lightly floured surface. Knead about 3 minutes or until dough holds together and is pliable. Shape dough into a ball. Cover with plastic wrap and refrigerate about 20 minutes or until firm.
  • Heat oven to 350°F. Grease pan with butter; lightly flour 11-inch round tart pan with removable bottom or 12-inch pizza pan. Pat dough evenly in pan. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack, about 30 minutes.
  • Heat apricot and raspberry preserves in 1-quart saucepan over low heat, stirring frequently, until melted. Stir in amaretto. Spread over crust. Arrange fresh fruit on top. Drizzle with honey; sprinkle with powdered sugar. Serve immediately, or cover and refrigerate.

Nutrition Facts : Calories 485, Carbohydrate 88 g, Cholesterol 110 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 115 mg

FRESH APPLE TARTS



Fresh Apple Tarts image

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.

Provided by Punkin

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 16

Number Of Ingredients 11

4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1.063 cups unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
4 Granny Smith apples - peeled, cored and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar)

Steps:

  • In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
  • While the dough is chilling, prepare the apple filling.
  • In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
  • Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
  • Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
  • Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g

ITALIAN FRESH APPLE TORTE



Italian Fresh Apple Torte image

This recipe is for the dough and filling, made from fresh apples golden delicious works good. This make a very pretty tasty torte.

Provided by Barb G.

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 cups flour
1/4 cup sugar or 1/8 Splenda granular, works great
1 cup butter, plus
1 tablespoon butter (softened)
1 egg yolk
4 cups sliced apples
1/4 cup water or 1/4 cup apple cider
2 tablespoons flour
1 cup sugar or 1/2 Splenda granular
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon butter

Steps:

  • FOR CRUST; Blend flour and sugar, cut in butter into small pieces and work into flour mixture by hand or fork, (DON'T Over Mix); then add egg yolk, stir gently until well incorporated into the flour-butter mixture.
  • Gently form two balls of dough; ONE LARGER, for the bottom crust; the other ball is for the top; WRAP dough in wax paper and set in refrigerator for 1 hour.
  • Line pizza pan with parchment paper; crumble large ball of dough on to the parchment paper and press to fit lined pan.
  • Then roll small dough ball in between waxed paper, press or roll dough to 1/8 inch thick, cut into strips to layer over apple filling (cut any sze it doesn't matter, have fun); NOTE use kitcken knife to lift strips onto the apple filling in a crisscross pattern, (if strips break, DO NOT WORRY, arrange into pattern of squares).
  • FOR FILLING: place apples in medium saucepan with water (or cider), and slowly warm slowly, then add flour, sugar, cinnamon, nutmeg and butter to apple mixture; cook over medium-high heat,stirring often until thick; set aside and cool.
  • Pour filling over bottom crust, spread evenly, then layer top with strips of dough; Bake at 375 degrees for 35-40 minutes, until browned.

Nutrition Facts : Calories 405.1, Fat 21.5, SaturatedFat 13.3, Cholesterol 73.8, Sodium 149, Carbohydrate 51.6, Fiber 1.9, Sugar 29.7, Protein 3.3

OLIVE GARDEN ITALIAN APPLE TORTE



Olive Garden Italian Apple Torte image

Make and share this Olive Garden Italian Apple Torte recipe from Food.com.

Provided by Member 610488

Categories     Tarts

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 10

3/4 cup butter, softened
1/4 cup golden raisin
1/2 cup marsala wine
4 medium granny smith apples
2 tablespoons lemon juice
3 large eggs
3/4 cup sugar
3 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 350°F
  • Soak raisins in Marsala wine; set aside. Peel and finely slice apples and place in large bowl. Add lemon juice and enough water to cover. In separate large bowl, mix one egg and two egg yolks. Add sugar and butter and cream at medium speed until smooth. Add raisins and wine mixture, flour and baking powder and mix thoroughly. Coat 9 inch spring form pan with butter.
  • Place dough mixture in pan. Strain apples reserving 2 tbsp of the liquid. Toss apples with 1 Tbsp of sugar and place on top of dough mixture pressing lightly. Top torte evenly with pine nuts and 2 tbsp of reserved liquid. Place torte on center shelf of oven.
  • Bake for 45 minutes or until toothpick inserted in center comes out clean. Sides and top of torte should be light brown. Remove and let cool.

Nutrition Facts : Calories 565.3, Fat 22.6, SaturatedFat 11.8, Cholesterol 125.1, Sodium 291, Carbohydrate 71.1, Fiber 3.3, Sugar 29.7, Protein 8.4

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