Bündner Nusstorte

Step 1

Set the oven to 350°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

While the crust bakes, place the 0.25 cup butter and 0.75 cup brown sugar in a medium saucepan over medium heat.

Step 8

Stir with a wooden spoon once every 20 seconds until the butter melts completely and the sugar dissolves, about 1 minute total.

Step 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.

Step 10

When the crust is ready, remove the pan from the oven and let it cool for 2 minutes.

Step 11

Pour the warm hazelnut filling onto the crust and spread it evenly across the surface with a rubber spatula to reach all edges.

Step 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.

Step 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.

Step 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.

Step 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.

Step 16

Brush the apricot glaze evenly across the entire surface of the torte with a pastry brush until completely covered and glossy.

Step 17

Let the torte cool completely in the pan at room temperature for 1 hour until the glaze sets and is no longer sticky.

Step 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.

Step 19

Slice the torte into 8 equal wedges by cutting from the center outward like pizza slices, wiping the knife clean between each cut.