Name: Huguenot Torte
Yield: Yield: 8 Servings.
Cuisine: United States
Ingredients: ½ cup flour; Salt to taste, if desired; 8 crisp, toasted, browned pecans; 6 ounces pecan meats (about 1½ cups); 3 large eggs; 1 cup plus 1 tablespoon sugar; ⅔ cup heavy cream; 1 teaspoon pure vanilla extract; 2 teaspoons baking powder; 2 apples (about ¾ pound)

Preparation info

Yield:
8
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

I ant persuaded that one of the finest desserts of Southern origin is known as a Huguenot torte. I am also persuaded that it has been perpetuated with greatest emphasis because it is included in a softcover volume titled Charleston Receipts, first published in 1950 by The Junior League of Charleston, South Carolina. The following version of the dessert was adapted from the book and given to me by a y