Hazelnut and Fresh Raspberry Tart

Hazelnut and Fresh Raspberry Tart

Toasting the hazelnuts in this tart adds layers of flavor, complementing the fresh berry filling.

YIELDS

12 servings

INGREDIENTS

  • 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

INSTRUCTIONS

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.
 

QUICK TIP

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.