For a fall dessert with a little ta-da, the Walnut- Apple Torte is as pretty as it is tasty. Ground walnuts serve as part of the “flour” while chopped walnuts and apples adorn the top. Yes, please!
Test Kitchen Tip
After quartering apples, slice and toss them in lemon juice, but keep each sliced quarter as a group to make it easy when arranging them on top of the torte.
Preheat oven to 350°. Coat a 9-inch springform pan with butter and flour.
Process 3 oz. toasted walnuts and granulated sugar in a food processor until nuts are finely ground but not pasty.
Add flour, 1 tsp. apple pie spice, baking powder, and salt; pulse to combine. Add butter and pulse until mixture resembles coarse sand, about 10 seconds. Add eggs, 1 tsp. vanilla, and zest; process until smooth, 10 seconds. Transfer batter to prepared pan; spread evenly and smooth surface.
Toss sliced apple quarters in lemon juice; arrange on dough in a flower pattern and place 3 Tbsp. chopped walnuts in center.
Run a knife around edge of pan to loosen torte; let cool in pan on a rack until room temperature, 30–60 minutes.
Meanwhile, whisk jelly, brandy, brown sugar, and ½ tsp. apple pie spice in a saucepan over mediumhigh heat until sauce is thick and syrupy, about 10 minutes. Whip heavy cream, 1 Tbsp. powdered sugar, and ¼ tsp. vanilla with an electric mixer until soft peaks form. Remove torte from pan, dust with powdered sugar; serve with sauce and whipped cream.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 10g 50%
Cholesterol 86mg 28%
Sodium 131mg 5%
Carbs 50g 16%
*Percent Daily Values are based on a 2,000 calorie diet.