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Redux redux. (HUGUENOT TORTE)

October 9, 2009

huguenot_torte

In 1965 this recipe ran in the New York Times. In 2009, it was published again in an article by Amanda Hesser. My friend caught it a few Wednesdays ago and politely suggested that I make it for him. Why not be a part of American history? The legendary Huguenot Torte is so full of sugar, it may very well outlive the teeth of anyone who eats it regularly. For a recipe of so few and such straightforward ingredients, it turns out a rather complex confection. The final torte surprises with three layers of texture, all very different from each other. The crisp, light, sugary top forms over a gooey middle where the apples have gone so soft and sweet, it mimics a perfect old school pecan pie, sans corn syrup. The third and my favorite layer, is the the bubbly, sticky caramelized edge that, after the torte deflates, lines the pan and in this case, my oven.

huguenot_oven

To avoid such troubles, place a cookie sheet at the bottom of the oven to catch any dripping sugar and beware of the bad smell that is burning sugar. This recipe doubled beautifully in a 9×12 inch pan and served about 16 pieces. The recipe below is for 8. Reading about the torte, it is well stated that it will not present beautifully and it doesn’t. Once cut it is a little hard to divide up properly, since that caramelized edge is difficult to scrape off the side of the pan and serve. Instead, I found myself peeling that layer off and eating it straight from the oven (be careful.. hot!). Unfortunately when cooled it was nearly impossible to remove. Next time I would put the batter into individual ramekins so everyone, not just the greedy baker, can experience the whole sugary thing.

1965: HUGUENOT TORTE

Adapted from the New York Times (September 9, 2009)

2 eggs

1/2 teaspoon salt

1 1/2 cups sugar

1 cup peeled and chopped tart cooking apples

1 cup coarsely chopped pecans

1 teaspoon vanilla

4 tablespoons all-purpose flour

2 1/2 teaspoons baking powder

  • Preheat the oven to 325 degrees.
  • Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
  • Add the vanilla, flour and baking powder. Fold in the apples and pecans with a spatula. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Cut while warm. Serve warm or chilled, with whipped cream.
  • Serves 8.

One comment

  1. Damn woman! that looks really really yummy!



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