Bündner Nusstorte
A rustic Swiss hazelnut torte with a tender pastry crust, caramelized hazelnut filling, and glossy apricot glaze. Rich, nutty, and impressively simple to make.
- Total time
- 50 min
- Servings
- 8
- Calories
- 542
- Protein
- 9g
Ingredients
- 1.5 cups all-purpose flour
- ½ cup cold unsalted butter, cut into small cubes
- 2 tablespoons granulated sugar
- 1 whole egg yolk
- ¼ teaspoon salt
- 2 cups roasted hazelnuts, coarsely chopped
- ¼ cup unsalted butter
- ¾ cup brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup apricot jam
- 1 tablespoon water
Instructions
- 1
Set the oven to 350°F and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Pour the 1.5 cups flour, 0.5 cup cold butter cubes, 2 tablespoons sugar, and 0.25 teaspoon salt into a large bowl.
- 3
Using your fingertips, rub the butter into the flour by pinching and breaking the butter pieces until the mixture looks like coarse breadcrumbs with pea-sized butter bits visible, about 2 minutes.
- 4
Add the 1 egg yolk and mix with a fork, pressing and stirring until the dough just comes together into a shaggy mass, about 30 seconds.
- 5
Gather the dough into a ball with your hands, then press it evenly into the bottom and slightly up the sides of a 9-inch round cake pan with removable sides, using your fingers and the heel of your hand.
- 6
Prick the crust all over with a fork to create small holes so it doesn't puff up, then place the pan in the oven for 12 minutes until the crust is very lightly golden.
- 7
While the crust bakes, place the 0.25 cup butter and 0.75 cup brown sugar in a medium saucepan over medium heat.
- 8
Stir with a wooden spoon once every 20 seconds until the butter melts completely and the sugar dissolves, about 1 minute total.
- 9
Remove the pan from heat and stir in the 2 cups chopped hazelnuts, 0.25 cup heavy cream, and 1 teaspoon vanilla extract until evenly combined, about 20 seconds.
- 10
When the crust is ready, remove the pan from the oven and let it cool for 2 minutes.
- 11
Pour the warm hazelnut filling onto the crust and spread it evenly across the surface with a rubber spatula to reach all edges.
- 12
Return the pan to the oven for 20 minutes until the filling is set around the edges but still slightly jiggly in the very center when you gently shake the pan.
- 13
Remove the torte from the oven and let it cool in the pan for 15 minutes until it is warm to the touch but no longer hot.
- 14
Place the 0.5 cup apricot jam and 1 tablespoon water in a small saucepan over low heat and stir until the jam is thin and pourable, about 1 minute.
- 15
Pour the warm jam through a fine-mesh strainer into a small bowl, pressing gently with the back of a spoon to remove any fruit bits, leaving a smooth glaze.
- 16
Brush the apricot glaze evenly across the entire surface of the torte with a pastry brush until completely covered and glossy.
- 17
Let the torte cool completely in the pan at room temperature for 1 hour until the glaze sets and is no longer sticky.
- 18
Run a thin knife around the inside edge of the pan to loosen the torte, then remove the pan sides by unclipping and lifting away the metal ring.
- 19
Slice the torte into 8 equal wedges by cutting from the center outward like pizza slices, wiping the knife clean between each cut.
Tools you’ll need
- oven
- large mixing bowl
- fork
- 9-inch round cake pan with removable sides
- medium saucepan
- wooden spoon
- rubber spatula
- small saucepan
- fine-mesh strainer
- small bowl
- pastry brush
- thin knife
- cutting board
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