The Altitude Adjustment Section
Maybe there is no great fruit around at the moment, but we can always find nuts, so there is no reason to stop baking. Here is a classic European nut torte which is easy, not altitude affected, and terribly yummy ... so try it!
Ingredients for crust
1 cup walnut pieces
1/2 cup pecan pieces
1/4 cup AP flour
1/4 cup sugar
6 tablespoons chilled butter, cut into small pieces
Ingredients for filling
3 eggs
2 teaspoons vanilla extract
1 cup light corn syrup
1/2 cup light brown sugar
1 tablespoon Frangelico (hazelnut liquor)
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
4 tablespoons melted butter
2 tablespoons AP flour
1/2 teaspoon baking soda
1 cup chocolate chips
1 1/2 cups pecan halves
Ingredients for topping
2 cups heavy cream
2 tablespoons confectioners sugar
3/4 teaspoon cinnamon
Procedure
Preheat oven to 375. Butter a 9-inch springform pan.
To make the crust, place the walnuts, pecans, flour, and sugar in the bowl of your food processor ,fitted with a steel blade, and process until the crumbs are fine, about 30 seconds. Add the butter and pulse 6 times to mix. Gather dough and press into the bottom of your spring form pan and 3/4 of an inch up the sides. Set aside.
To make the filling, combine the eggs, vanilla, corn syrup, brown sugar, Frangelica, cinnamon, and pepper. Beat at high speed for 3 minutes. Now add melted butter, flour, baking soda, chocolate chips and pecan halves and mix on low just to combine. Pour mixture into prepared nut crust and smooth top. Place on sheet pan and bake for 45 minutes. Allow to cool 10 minutes then remove pan and place on plate. When ready to serve, whip up some heavy cream with sugar and cinnamon and serve on the side.
