Pastry Dough

1 ⅓ cups (325 mL) all-purpose flour

½ cup (60 mL) granulated sugar

½ cup (125 mL) cold unsalted butter, cut into 1/2-inch cubes

1 large egg


⅔ cup (150 mL) whole roasted blanched hazelnuts

¼ cup (60 mL) granulated sugar

⅓ cup (75 mL) all-purpose flour

¼ cup (60 mL) room-temperature butter

2 large eggs

Apple Layer & Assembly

3 large tart apples, peeled and cored, halved lengthwise and thinly sliced

½ cup (75 mL) granulated sugar

½ teaspoon (2 mL) ground cinnamon


Pastry Dough

1. In the bowl of a food processor, combine all ingredients and pulse until dough cleans sides of bowl. Wrap dough in plastic wrap and refrigerate for 30 minutes.


1. In the bowl of a food processor, pulse-chop hazelnuts with sugar until finely ground, then add flour, butter and eggs and continue processing until mixture forms into a paste-like consistency. Set aside.

Apple Layer & Assembly

1. Toss apples in a bowl with sugar and cinnamon. Set aside.

2. To assemble tart for baking: Roll out chilled dough on floured work surface to a 1/8-inch thickness and press inside bottom and up sides of a buttered 9-inch tart pan. Trim edges if necessary. Spread hazelnut mixture over bottom of pastry and lay apple slices in an attractive over-lapping pattern on top. Bake tart in a preheated 375 degree Fahrenheit (190 degrees Celsius) oven until golden, about 40 minutes. Remove tart from oven and let cool to room temperature before serving.

See more: Bake, Dessert, Fruit, North American

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