Torta di mele is a typical Tuscan dessert. Tuscans are known for finding all kinds of ways to use up leftover bread, and day-old bread is best for this recipe.
Because this torte contains an egg custard, leftovers should be refrigerated.
Torta di Mele
Course: Cakes and TortesCuisine: ItalyTorta di mele is a typical Tuscan dessert. Tuscans are known for finding all kinds of ways to use up leftover bread, and day-old bread is best for this recipe.
Ingredients
Good quality bread, crust removed, cubed — about 3 cups
Milk — 2 cups
Butter — 1 tablespoon
Eggs, beaten — 3
Sugar — 1/3 cup
All-purpose flour — 3 tablespoons
Lemon, zest only — 1
Salt — 1/4 teaspoon
Vanilla extract — 1/2 teaspoon
Apples, peeled, cored and sliced into wedges — 3 or 4
Directions
- Soak the bread in 1 cup of the milk for about 20 minutes. Work well with your hands to form a sort of doughy paste. Squeeze out any excess milk and set aside.
- Preheat oven to 350 degrees F. Butter a 9-inch cake, torte or springform pan with the butter. Press bread paste into the bottom of the pan to form a crust.
- In a large bowl, beat the eggs with the remaining 1 cup of milk, sugar, flour, lemon zest, salt and vanilla.
- Lay the apples overlapping in concentric circles over the bread crust. Pour enough of the egg-milk mixture over the apples to cover them about halfway (you may not need all of the liquid).
- Place in the oven and bake for 45 to 60 minutes. Turn pan once during the baking for even browning.
- Remove from oven, cool and remove from the pan. Serve warm or at room temperature.
Torte di Mele Notes and Variations
- Torta di pere (Pear torte): Substitute pears for the apples. Sprinkle a few plump raisins over the top before baking.
- Mix a little nutmeg into the egg-milk mixture if you like.
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