Hazelnut Pastry Crust Recipes

HAZELNUT PASTRY DOUGH

Steps:

• Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture, and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
• Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.

CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST

Steps:

• A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
• Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
• NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
• TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
• MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

HAZELNUT PASTRY DOUGH

Steps:

• Toast and skin hazelnuts. In a food processor pulse nuts with 1 teaspoon sugar until finely ground. Add flour, baking powder, and a pinch salt, pulsing to combine. Add remaining 1/3 cup sugar and pulse to combine. Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal. In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla. Add egg mixture to butter mixture, pulsing until mixture forms a dough. Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days. Bring dough to room temperature before using.

APPLE TORTE WITH BREAD CRUMB AND HAZELNUT CRUST

Steps:

• To make the pastry dough, chop the toasted hazelnuts into small bits, about the size of barley or rice grains, using a chef's knife, or pulse in a food processor, in short bursts to avoid pulverizing. Mix the chopped nuts with the bread crumbs, sugar, and grated lemon zest in a big bowl.
• Heat the milk and butter in a small saucepan just until the butter melts. Pour over the dry mixture, and stir until evenly moistened. Let the very sticky dough sit in the bowl for about 15 minutes, so the liquids are absorbed by the crumbs. Scrape dough onto a large piece of plastic wrap, enclose it, and press into a disk. Refrigerate the dough for an hour or more, until it is quite firm.
• To make the filling, peel, core, and slice the apples; you should have 6 to 7 cups of slices. Spread them in the saucepan; pour the sugar and the cider or wine on top; cover the pan, and set it over medium heat. Cook covered for about 10 minutes, gently turning the apples every few minutes, as they wilt and release their juices. Uncover the pan; adjust the heat to keep the liquid perking and slowly reducing. Turn the slices over frequently but carefully, so they stay intact. When the liquid has all evaporated and the apples are soft and nicely glazed, turn off the heat and let the apples cool.
• When you're ready to form the pastry and bake, arrange a rack in the middle of the oven (covered with a baking stone or tiles, preferably) and heat it to 375˚. Lightly butter the tart ring and removable metal bottom.
• Cut off a third of the chilled disk of dough for the top crust, and set it aside. On a well-floured surface, roll the remaining two-thirds of the dough to a 12-inch-diameter circle, almost 1/4 inch thick-more like a cookie dough than a pie crust. Flour the rolling pin and work surface as needed to prevent sticking. Lift the round and lay it, centered, on the tart pan. Press the dough down so it lines the pan bottom and sides, and trim the edges so there's an even 1/2 inch of dough over the rim of the tart ring, all around.
• Spread the cooled apple slices on the bottom crust, in an even layer. Roll out the smaller piece of dough into a 9-inch round, the same thickness as the first. Lay it loosely over the filling, and trim the outside edges to fit snugly inside the bottom crust, covering the apples like a lid. Fold the overlapping bottom crust over the top piece, and pinch and smooth the dough layers together, sealing the apples inside.
• Place the torta in the oven, and bake for an hour or longer, until the top crust is deep golden brown and the outer crust has separated slightly from the side ring. The top crust may crack open, and you should be able to see the apple filling bubbling inside. Set the pan on a wire rack to cool.
• When the torta has cooled and the crust has firmed up, remove the side ring. If you wish, use a long metal spatula to separate the bottom crust from the metal disk, and slide the torta onto a board or cake plate. Serve cut in wedges, warm with ice cream, or completely cool with powdered sugar and some kind of cream.

SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST

Steps:

• Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/8 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.).
• Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
• Place a small skillet over medium heat, and add olive oil. Add onions, and sauté until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.).
• Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
• Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.
• Yield: 6 to 8 servings.

SPINACH AND BRUSSELS SPROUTS PIE WITH HAZELNUT PASTRY CRUST

Steps:

• Heat oven to 350 degrees. Roast hazelnuts on a baking sheet until browned and fragrant, 25 to 30 minutes. Transfer, with skins on, to a food processor, and pulse to make a coarse meal. Transfer to a large bowl. Add flour and salt. Add 3/4 cup butter; use two knives or a pastry cutter to cut into mixture until it resembles coarse crumbs. Stir with a fork, and gradually add 1/2 cup cold water, or more as needed, until dough is cohesive. Shape into 2 balls. (May be covered with plastic wrap, and refrigerated for 24 hours.)
• Butter a 9- or 10-inch pie pan. On a lightly floured counter, roll out each ball to rounds that are slightly larger than the pan. Place one crust in bottom of pan. Cover both crusts with plastic wrap. Set aside.
• Place a small skillet over medium heat, and add olive oil. Add onions, and saute until translucent, 2 to 3 minutes. Transfer to a large mixing bowl. Add spinach, potatoes, eggs, dill, tarragon, thyme and nutmeg. Mix well, and season with salt and pepper to taste. Add feta, and toss gently to mix. (May be covered with plastic wrap, and refrigerated for 24 hours.)
• Place brussels sprouts cut side down on bottom and sides of pastry-lined pan. Cover sprouts with spinach mixture, mounding it high in center. Place red pepper strips evenly across top, and press gently to compact mixture. Top with remaining pastry crust, crimp edges together, and flute rim. Cut several slits in top of pie to vent it.
• Heat oven to 350 degrees. Place pie on a baking sheet, and bake for 30 minutes. Remove pie from oven and dot crust with bits of butter. Return to oven until crust is lightly browned, about 30 more minutes. Allow to rest for 20 minutes before serving.