International Recipes and Cooking Around the World

Torta di Mele

Torta di mele Italian apple tart

(Italian apple torte)

Image by pixabay

Average: 4 (10 votes)

Torta di mele is a typical Tuscan dessert. Tuscans are known for finding all kinds of ways to use up leftover bread, and day-old bread is best for this recipe.

Because this torte contains an egg custard, leftovers should be refrigerated.

6 to 8 servings


  • Good quality bread, crust removed, cubed -- about 3 cups
  • Milk -- 2 cups
  • Butter -- 1 tablespoon
  • Eggs, beaten -- 3
  • Sugar -- 1/3 cup
  • Flour -- 3 tablespoons
  • Lemon, zest only -- 1
  • Salt -- 1/4 teaspoon
  • Vanilla -- 1/2 teaspoon
  • Apples, peeled, cored and sliced into wedges -- 3 or 4


  1. Soak the bread in 1 cup of the milk for about 20 minutes. Work well with your hands to form a sort of doughy paste. Squeeze out any excess milk and set aside.
  2. Preheat oven to 350ºF. Butter a 9-inch cake, torte or springform pan with the butter. Press bread paste into the bottom of the pan to form a crust.
  3. In a large bowl, beat the eggs with the remaining 1 cup of milk, sugar, flour, lemon zest, salt and vanilla.
  4. Lay the apples overlapping in concentric circles over the bread crust. Pour enough of the egg-milk mixture over the apples to cover them about halfway (you may not need all of the liquid).
  5. Place in the oven and bake for 45 to 60 minutes. Turn pan once during the baking for even browning.
  6. Remove from oven, cool and remove from the pan. Serve warm or at room temperature.

Torte di Mele Variations

  • Torta di Pere (Pear torte): Substitute pears for the apples. Sprinkle a few plump raisins over the top before baking.
  • Mix a little nutmeg into the egg-milk mixture if you like.


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