Best Cherry Hazelnut Tart Recipes

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.

Cherry Tart image

Provided by Food Network

Categories dessert

Time 1h20m

Yield One 9-inch/23-cm tart

Number Of Ingredients 10

1 cup/125 g flour
1/4 cup55 g sugar
1/2 teaspoon salt
1/2 cup/110 g butter, cold
2 egg yolks
2 cups/10 ounces cherries (about 50 cherries)
3 eggs
1/3 cup/70 g sugar
3/4 cup/175 ml creme fraiche or sour cream
1/2 teaspoon vanilla

Steps:

Heat oven to 350 degrees F/180 degrees C
For the pastry: Put the flour, sugar and salt in a large bowl. Add the butter pieces, and pinch with the fingers to create a crumb texture. Make a well in the middle, and add the eggs. Quickly work in the flour mixture to create dough. Do not over-mix. Pat into a disk and refrigerate 15 minutes before rolling out. Fit into a 9-inch tart pan.
For the filling: Arrange the cherries in the crust. Beat the eggs with the sugar, and then stir in the creme fraiche and vanilla. Pour the custard over the cherries. Bake until set, about 25 minutes. Cool before serving.

Chocolate-Hazelnut Tart image

Provided by Giada De Laurentiis

Categories dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

Steps:

Preheat the oven to 325 degrees F.
In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
Cool the tart for at least 30 minutes before serving.

Boozy Cherry Walnut Tart image

Provided by Alison Roman

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 2/3 cups/215 grams all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted
1 cup/90 grams walnut pieces or halves (or use almonds)
2 tablespoons unsalted butter, chilled
1/4 cup plus 1/3 cup/115 grams granulated sugar, plus more for finishing the tart
5 tablespoons/40 grams all-purpose flour
Kosher salt
1 large egg
1 pound/455 grams pitted cherries, thawed if frozen
2 tablespoons bourbon
2 tablespoons finely grated orange zest

Steps:

Make the crust: Mix flour, sugar and salt in a medium bowl. Pour butter over the dry ingredients and, using your hands, mix together until you've got a Play-Doh-like texture.
Press crust into a 9-inch tart pan with a removable bottom. (Alternatively, use a 9-inch cake pan lined with parchment; the crust can go about 3/4 inch up the sides of the pan.) Set aside.
Make the filling: Heat oven to 350 degrees. Toast walnuts on a rimmed baking sheet until well browned and fragrant, 5 to 8 minutes; remove from heat and let cool.
Pulse walnuts, butter, 1/4 cup/50 grams sugar, 2 tablespoons flour and a pinch of kosher salt in a food processor until finely ground. Add the egg and pulse just to blend. Spread walnut mixture on the bottom of the prepared crust.
Toss cherries with bourbon, orange zest, remaining 1/3 cup/65 grams sugar, remaining 3 tablespoons flour and a pinch of salt. Scatter cherries over the walnut mixture and sprinkle with a bit more sugar to finish.
Place tart on a rimmed baking sheet lined with foil and bake until the crust is golden brown at the edges and the cherries are thick and saucy, 55 to 65 minutes. Let cool at least 30 minutes before removing from the pan and slicing. (If you can wait an hour to let the juices fully settle, even better.)