Raspberry And Hazelnut Tart Recipes

RASPBERRY HAZELNUT TART

Steps:

• Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
• Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
• Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
• Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
• Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
• Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
• Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
• Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
• Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
• Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.

RASPBERRY CHOCOLATE HAZELNUT TART

Steps:

• Preheat the oven to 325°.
• In a food processor, finely grind the nuts, then add the sugar and cinnamon.
• Add the butter and process until moist clumps form.
• Press into a tart pan with a removable bottom.
• Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
• Transfer to a rack and allow to cool completely.
• Bring the cream to a simmer in a heavy saucepan.
• Remove from the heat.
• Add the chocolate and stir until melted and smooth.
• Pour the mixture into the crust. Chill until set, about 1 hour.
• Arrange the raspberries on top.
• Stir the jam in a heavy small saucepan over low heat until melted.
• Brush the melted jam over the raspberries.
• Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.

RASPBERRY HAZELNUT TART

Steps:

• 1. Make the pate: Sift flour, 35 gr hazelnut flour and 110 gr confec sugar into separate bowls. Place 175 gr butter 3 gr salt & AP flour in bowl of a stand mixer with paddle. Mix on low til flour & butter just come together. Add hazelnut flour and confectionersÂ' sugar and mix on low til ingredients are incorporated. Add vanilla and yolks and mix on med til ingredients come together. Scrape dough out of bowl and press into a 1/2" thick rectangular block. Wrap in plastic wrap and refrigerate overnight. 2. Cut into 2 equal pieces. Save one piece for another use. 3. Butter a 9" tart pan with a removable bottom lightly. Place parchment paper or Silpat on counter and dust lightly with flour. Roll dough to about 1/4". Work quickly so dough does not become sticky. 4. Cut a circle that is 1 1/2" bigger than tart pan. Dust dough with flour; brush off any excess flour. Transfer dough to tart pan. Trim away excess dough hanging. Refrigerate shell, uncovered, 1 hr or overnight. 5. Assemble: Heat oven to 325. Roast hazelnuts for 15 minutes. Cool 15 min place in a bag. Roll over nuts with a rolling pin to crush them into halves. 6. Sift 70 gr hazelnut flour, 70 gr confec sugar, cornstarch & cake flour. Place 70 gr butter, pinch of salt & vanilla in bowl of a stand mixer with the paddle attachment. Mix at med 1 min. Scrape down sides of bowl, add hazelnut flour mixture. Mix at med 1 min. Gradually add egg & mix at med til incorporated, no more than 2 min. Add rum & mix. 8. Remove shell from fridge. Poke dough with a fork. Spoon or pipe hazelnut cream in shell. Spread in a smooth layer. Bake 40 min, til cream and crust are golden brown and tip of a paring knife comes out clean. Remove from oven,cool on a rack for 30 min.Remove tart from the ring and spread jam over surface. Arrange raspberries on jam. Just before serving, distribute hazelnuts among the raspberries and dust with powdered sugar. Eat same day. Can be in fridge overnight.

RASPBERRY AND HAZELNUT TART

Steps:

• Preheat the oven to 180°C Put the margerine, hazelnuts, flour, and sugar in a food processor and whizz together until it forms a dough. If you don't have a food processor, rub the mix between your fingers and thumbs to make the dough. If you need to bind the dough, add a touch of water, but don't let it become too sticky.
• Line the base and sides of the tart tin by pressing the pastry into place with your fingers. If it feels to sticky to press into the tin, chill the dough in the freezer for 5 minutes beforehand.
• Throw some baking beans into the tin and bake blind for 30 minutes until the pastry is golden brown.
• Fill the tart with the lemon tart and artfully arrange the raspberries on top. Serve while it's still warm to catch it at its most delicious.