Apple Pecan Torte Recipes

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APPLE PECAN TART



Apple Pecan Tart image

This recipe is out of "Home Cooking Magazine". This gorgeous rustic tart is sure to impress guests (but only you need to know that it's even easier to assemble than a typical apple pie)! Dark or light corn syrup can be used. but dark syrup will give you a rich molasses flavor.

Provided by Chabear01

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie shell
1/2 cup sugar
1/2 cup corn syrup
2 eggs, well beaten
1 teaspoon butter, melted
1 cup pecans, chopped
1 1/2 teaspoons vanilla
2 large apples, cooking type, cored, peeled, chopped
1 teaspoon lemon juice

Steps:

  • Preheat oven to 375 degrees. Place pie crust in a 9-inch tart pan and leave the sides long and free-form.
  • Combine sugar and corn syrup. Add eggs and beat until smooth. Add pecans and vanilla, and teaspoon of melted butter and mix well. Set aside.
  • Toss apples with lemon juice. Spread apples on bottom of pie crust and pour pecan mixture over apples. Fold edges of pie crust over filling.
  • Bake pie until set, about 45 to 50 minutes.

Nutrition Facts : Calories 364.2, Fat 19, SaturatedFat 3.4, Cholesterol 47.8, Sodium 140, Carbohydrate 47.3, Fiber 3.5, Sugar 24.1, Protein 4.3

APPLE-PECAN TART



Apple-Pecan Tart image

Provided by Florence Fabricant

Categories     dessert

Time 2h

Yield 8-10 servings

Number Of Ingredients 11

1 1/3 cups flour, more for rolling
1 tablespoon granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter
1 large egg yolk plus 3 large eggs
2 medium tart apples, peeled, cored and sliced
2 tablespoons light brown sugar
1 1/2 cups coarsely chopped pecans
1 cup maple syrup
1 teaspoon vanilla extract
1 cup heavy cream, whipped, for serving

Steps:

  • Heat oven to 400 degrees. Place flour, sugar and salt in food processor. Pulse to blend. Dice 8 tablespoons butter, place in food processor and give it about 20 quick pulses, until butter is in tiny lumps. Beat egg yolk with 4 tablespoons ice water. Open cover of machine and sprinkle in egg mixture. Pulse briefly. Ingredients should start to clump together to form a dough; do not allow a ball of dough to form. If dough is too dry to hold together, add another teaspoon or two of water and pulse again.
  • Transfer dough mixture to lightly floured work surface and gather together to form into a flat, smooth disk. Roll to a circle about 13 inches in diameter and fit into a 10-inch fluted tart pan. Line with foil, weight with pastry weights and bake 10 minutes, until dry-looking. Remove foil and weights, prick bottom of pastry in a few places and bake until golden, about 20 minutes more. Remove from oven.
  • While pastry is baking melt remaining 2 tablespoons butter in a skillet. Add apples and sauté over medium-high heat until lightly browned. Stir in brown sugar, then add pecans. Sauté another minute. Remove from heat and spread in baked pastry. Beat eggs, stir in syrup and vanilla and pour over apples and pecans.
  • Bake 15 minutes. Reduce heat to 350 degrees and bake until set and browned on top, about 25 minutes more.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 145 milligrams, Sugar 26 grams, TransFat 0 grams

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

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