RASPBERRY HAZELNUT TART

RASPBERRY HAZELNUT TART image

Categories Fruit

Yield 9" Tart

Number Of Ingredients 22

Ingredients

FOR THE Pate:
290 grams all-purpose flour (about 2 1/3 cups) sifted
35 grams hazelnut flour (about 1/3 rounded cup) sifted
110 grams confectionersÂ' sugar (about 1 cup)
175 grams French-style 82 percent fat butter, such as PlugraÂ (6 ounces), plus more for greasing pan, at room temperature
3 grams fine sea salt (about rounded 1/2 teaspoon)
3 grams vanilla extract (about 1/2 teaspoon)
80 grams egg yolk (about 5 yolks)
FOR THE TART:
30 grams whole hazelnuts, toasted and skinned (about 1/4 cup)
70 grams hazelnut flour (about 3/4 cup)
70 grams confectioners sugar (about 3/4 cup)
2 grams cornstarch (about 3/4 teaspoon)
2 grams cake flour (about 1 teaspoon)
70 grams French-style 82 percent fat butter, such as PlugraÂ (2 1/2 ounces), at room temperature
Pinch of sea salt
2 grams vanilla extract or paste (about 1/2 teaspoon)
1 egg, beaten
12 grams dark rum (about 1 tablespoon), optional
150 grams good quality raspberry jam (about 1/2 cup)
250 grams raspberries (9 ounces or about 2 cups)
Powdered sugar, for dusting

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.