1 1/2 c. all purpose flour
1 c. ground hazelnuts (filberts) or almonds (about 5 oz.)
1/3 c. sugar
1/4 tsp. ground cinnamon
1/2 c. butter
1 beaten egg
1/4 c. butter
2 lb. apples or pears, peeled, cored and sliced (6 c.)
1 tbsp. lemon juice
1/3 c. sugar
2 tbsp. all purpose flour
1/8 tsp. ground nutmeg
1/2 c. red raspberry preserves, melted
Sugar (optional)

CRUST: In a mixing bowl, stir together the 1 1/2 cups flour, hazelnuts, the first 1/3 cup sugar and cinnamon. Cut into the 1/2 cup butter until mixture resembles small peas. Add egg, stirring to blend well. Reserve 1/4 of the rust. Press the remaining crust onto the bottom and 1 1/4 inches up the sides of a 9 inch springform pan; set aside.

In a large saucepan, melt the 1/4 cup butter; add apples and lemon juice. Cook, stirring gently, for 3-5 minutes or until apples are barely tender. Remove from heat. In a bowl stir together the second 1/3 cup sugar, the 2 tablespoons flour, and nutmeg; stir into apple mixture. Spread mixture in the crust. Bake at 375 degrees for 35-40 minutes or until crust is brown. Cool on a rack. If desired, cover and store at room temperature for up to 24 hours. Or, cover and chill for up to several days.

Meanwhile, form reserved crust into a ball; roll 1/8 inch thick. Cut into 1 1/2 inch star shapes (about 10 stars total). Transfer stars to a baking sheet. Sprinkle with sugar. Bake at 375 degrees for 5-6 minutes or until light brown; cool. If desired, store in a tightly covered container at room temperature for up to several days.

At serving time, remove pan sides from torte. Spread melted preserves over top of torte. Top with baked pastry stars. Let stand until preserves set up. Makes 8-10 servings.

To microwave melt preserves: place preserves in a microwave-safe dish. Micro-cook, uncovered on 100% power (high) about 30 seconds or until melted.