Instructions: For crust, in a mixing bowl stir together the 1 1/2 cups flour, hazelnuts, 1/3 cup sugar, and cinnamon. Cut in the 1/2 cup margarine or butter until mixture resembles small peas. Add egg, stirring to blend well. Reserve one-fourth of the crust. 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 margarine or butter; add apples and lemon juice. Cook, stirring gently, for 3 to 5 minutes or until apples are barely tender. Remove from heat. In a small mixing bowl stir together the remaining 1/3 cup sugar, the 2 tablespoons flour, and the nutmeg; stir into apple mixture.

Spread mixture evenly in the crust. Bake in a 375F degree oven for 35 to 40 minutes or until crust is brown. Cool on a rack. If desired, cover and store for up to 24 hours. 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, if desired.

Bake in a 375F degree oven for 5 to 6 minutes or until light brown; cool. If desired, store in a tightly covered container at room temperature for 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.

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