Best Cherry Hazelnut Tart Recipes

Cherry-Hazelnut Scones image

Provided by Martha Stewart

Time 25m

Yield Makes 6

Number Of Ingredients 11

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 cup chopped toasted hazelnuts (loose skins rubbed off)
2/3 cup dried tart cherries
Sanding sugar (optional)

Steps:

Preheat oven to 400 degrees. Whisk together 3/4 cup cream and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon. With a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in hazelnuts and cherries. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

Nutrition Facts : Calories 590 g, Fat 36 g, Fiber 4 g, Protein 10 g, SaturatedFat 16 g

Cherry Hazelnut Tart image

Provided by txzuckerbaeckerin

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (15 ounce) package pie crusts, 2 folded crusts refrigerated and ready to use
1 (16 ounce) can cherry pie filling
1 teaspoon lemon zest
1/8 teaspoon cinnamon
1/2 cup hazelnuts, toasted skinned and chopped
1 egg
1 tablespoon water
1 tablespoon sugar

Steps:

Preheat oven to 425°F.
Unfold the ready to use pie crust on a lightly floured surface.
With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
Reserve 2 strips for other uses.
Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
Mix pie-filling, lemon zest and cinnamon and spread on the crust.
Sprinkle with chopped nuts.
Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
Lay second layer of strips in an angle over the first layer to form lattice look.
Mix egg and water, brush on lattice, sprinkle with sugar.
Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
Let cool on rack for 15 minutes.
Remove pan side.
Great with heaps of lightly sugared whipped cream.