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Hazelnut-Pignoli Tart

Hazelnut-Pignoli Tart
COOK TIME
30 min
YIELDS
8 servings

This pine nut and hazelnut tart is a great dessert to make before the crowds arrive.

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Ingredients

Pastry

1 ½
cup all purpose flour
½
cup ground hazelnut
¼
tsp salt
¼
cup cold butter, cubed
¼
cup shortening, or, lard, cubed
1
egg, yolk
1
tsp white vinegar
ice water

Filling And Preparation

1
cup hazelnut
1
cup pine nuts, (pignoli)
¾
cup packed brown sugar
¼
cup corn syrup
¼
cup butter, softened
2
egg
2
tsp vanilla
1
tsp white vinegar
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Directions

Step 1

In large bowl, stir together flour, ground hazelnuts and salt.

Step 2

With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.

Step 3

In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL).

Step 4

Gradually sprinkle over flour mixture, stirring briskly with fork until pastry holds together.

Step 5

Press into disc; wrap in plastic wrap.

Step 6

Refrigerate for at least 1 hour or until chilled. (Make-ahead: Refrigerate for up to 3 days.)

Step 7

On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness.

Step 8

Place in 9-inch (23 cm) round or square tart pan with removable bottom, trimming to fit.

Step 9

Line with foil; fill evenly with pie weights or dried beans.

Step 10

Bake in bottom third of 375°F (190°C) oven for 15 minutes; remove weights and foil.

Step 11

Bake for 10 to 12 minutes longer or until pastry just starts to turn golden.

Step 12

Let cool. Reduce heat to 350°F (180°C).

Step 13

Spread hazelnuts and pine nuts on separate baking sheets; toast in 350°F (180°C) oven fro about 8 minutes or until lightly golden.

Step 14

Transfer hazelnuts to tea towel; rub off as much of the skins as possible; chop coarsely. Let cool.

Step 15

Scatter pine nuts and half of the hazelnuts evenly into tart shell.

Step 16

Meanwhile, in bowl, vigorously whisk together sugar, corn syrup, butter, eggs, vanilla and vinegar; pour over nuts, smoothing top.

Step 17

Scatter remaining hazelnuts around edge of tart.

Step 18

Place tart on baking sheet.

Step 19

Bake in bottom third of 350°F (180°C) oven for about 35 minutes or until just set and centre is jiggly.

Step 20

Let cool on rack.

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