Apple Torte with Breadcrumb-Hazelnut

Ingredients

• 1 cup wine dry white hard
• 8 cups breadcrumbs fresh french italian crustless finely ( ground in processor)
• 2 pounds apples i use 2 granny smith apples cored peeled cut into 1/2-inch wedges
• 1 cup hazelnuts husked toasted
• 4 teaspoons lemon zest finely grated
• 0.3 teaspoon salt generous ()
• 10 tablespoons sugar divided
• 6 tablespoons butter unsalted cut into 1-inch pieces ()
• 8 servings whipped cream 
• 0.8 cup milk whole

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• tart form

Directions

1. Arrange apples in evenlayer in heavy large skillet.
2. Sprinkle withsugar, then pour apple cider over. Coverand cook over medium heat until apples aretender, gently turning apples occasionally,8 to 10 minutes. Uncover; cook until juicesevaporate, frequently but carefully turningapples to keep wedges intact, about 10minutes.
3. Remove from heat.
4. Let apples coolcompletely in skillet. DO AHEAD: Can be made1 day ahead.
5. Transfer to bowl. Cover; chill.
6. Preheat oven to 350°F.
7. Spreadbreadcrumbs on large rimmed baking sheet.
8. Bake until dried and light golden, stirringoccasionally, about 20 minutes. Cool.
9. Finely grind hazelnuts and 6tablespoons sugar in processor.
10. Add 3 cupsbreadcrumbs; process 5 seconds.
11. Transfermixture to large bowl. Stir in 4 tablespoonssugar, lemon peel, and salt.
12. Combine milkand butter in small saucepan. Stir overmedium heat just until butter melts.
13. Pourmilk-butter mixture over breadcrumbmixture; stir until moistened (dough will besticky).
14. Let dough rest in bowl until liquidis absorbed, about 15 minutes.
15. Transfer 1cup dough to floured work surface. Gatherinto ball; flatten into disk. Press out to 9-inchround; wrap in plastic. Chill at least 1 hourfor top crust.
16. Transfer remaining dough towork surface. Gather into ball; flatten intodisk. Press disk onto bottom and up sidesof 9-inch tart pan with removable bottom,pushing crust up to extend 1/2 inch abovesides. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
17. Preheat oven to 375°F. Fill crust withapple mixture.
18. Place top crust over filling.Fold bottom crust overhang up over topcrust edges, pressing together to seal.
19. Bake torte until crust is deep goldenand crust begins to separate from sides ofpan (top crust may crack), about 1 hour. Coolin pan on rack at least 2 hours. Carefullyremove sides from tart pan.
20. Transfer toplatter. Dust with powdered sugar.
21. Cut intowedges.
22. Serve with whipped cream.