This pine nut and hazelnut tart is a great dessert to make before the crowds arrive.
Ingredients
Pastry
Filling And Preparation
Directions
In large bowl, stir together flour, ground hazelnuts and salt.
With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs.
In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL).
Gradually sprinkle over flour mixture, stirring briskly with fork until pastry holds together.
Press into disc; wrap in plastic wrap.
Refrigerate for at least 1 hour or until chilled. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to 1/4-inch (5 mm) thickness.
Place in 9-inch (23 cm) round or square tart pan with removable bottom, trimming to fit.
Line with foil; fill evenly with pie weights or dried beans.
Bake in bottom third of 375°F (190°C) oven for 15 minutes; remove weights and foil.
Bake for 10 to 12 minutes longer or until pastry just starts to turn golden.
Let cool. Reduce heat to 350°F (180°C).
Spread hazelnuts and pine nuts on separate baking sheets; toast in 350°F (180°C) oven fro about 8 minutes or until lightly golden.
Transfer hazelnuts to tea towel; rub off as much of the skins as possible; chop coarsely. Let cool.
Scatter pine nuts and half of the hazelnuts evenly into tart shell.
Meanwhile, in bowl, vigorously whisk together sugar, corn syrup, butter, eggs, vanilla and vinegar; pour over nuts, smoothing top.
Scatter remaining hazelnuts around edge of tart.
Place tart on baking sheet.
Bake in bottom third of 350°F (180°C) oven for about 35 minutes or until just set and centre is jiggly.
Let cool on rack.