Dolce: Torta di Mela alla Fiamma (Apple Torte) Ingredients: 1 egg 6 oz. butter (melted) 2 cups flour ½ cup confectionary sugar ½ cup chopped walnuts 3 Granny Smith apples, peeled and cut into ½ inch slices ½ cup apricot preserves ¼ cup apricot brandy Preheat oven 350 degrees. • Mix egg, melted butter and sugar with a whisk. • Add flour and mix by hand. Don’t work too much. • Let the dough rest for about 2 hours in the refrigerator. • After the dough has rested for 2 hours, roll the dough between 2 sheets of waxed paper until it is about ¼ to ½ inch thick. • Place the dough into a 11-12 inch scalloped metal baking pan. • Place chopped walnuts on top of the dough. • Arrange slices of apples on top of the walnuts and have the slices overlap. • Work from the outer edge of the pan to the center. • Cook for about 45 minutes at 350 degrees. • Remove from oven and let cool for about 1 hour. • Place apricot preserves in small pan and boil for about 3-4 minutes. • Spread hot apricot preserves over the apples. • Place apricot brandy in small saucepot and heat until almost to a boil. • Remove from stovetop and light with culinary torch. • Pour over torta and serve.