Hazelnut and Fresh Raspberry Tart
- 2/3 cup hazelnuts, lightly roasted
- 1 1/4 cups all-purpose flour, divided
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons butter or margarine, softened
- 1/3 cup firmly packed C&H® Golden Brown Sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 (12-oz.) jar (about 1 cup) raspberry preserves
- 12 oz. raspberries, fresh
- C&H® Confectioners Sugar for dusting
In bowl of food processor, blend together hazelnuts with 1/4 cup flour for 30 seconds or until hazelnuts are finely ground. Add remaining 1 cup flour, cinnamon, salt and baking powder and process for 10-15 seconds, until thoroughly blended.
In mixing bowl, beat butter until creamy. Add sugar and continue beating 2-3 minutes. Scrape down sides of bowl with rubber spatula. Beat in egg and vanilla; add flour mixture and combine well.
Press dough on bottom and up sides of ungreased 10-inch tart pan with removable bottom. Wrap tart shell in plastic wrap; refrigerate for 30 minutes.
Option: To make individual tartlets, roll out pastry to 1/8-inch thickness; cut into 12 (2 1/4-inch) rounds. Press evenly into bottoms and up sides of mini muffin cups. Repeat with remaining pastry. Follow directions above for chilling.
Preheat oven to 375°F.
Spoon preserves in chilled tart shell(s), spreading evenly. Bake 25-30 minutes or until filling is hot and bubbly. Cool on wire rack for 1 hour. Arrange raspberries, pointed end up, over cooled raspberry filling. To serve, dust with confectioners' sugar.
To roast hazelnuts, position a rack in center of oven and preheat to 350°F. Spread hazelnuts in a single layer on a baking sheet; roast 8-10 minutes, shaking pan 2 or 3 times until nuts are golden beneath their skins. Wrap nuts in a clean towel; cool completely. Transfer nuts to a large strainer; rub them back and forth to remove loose skins.