Name: Tender Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 240 gm plain flour; 180 gm unsalted butter, chilled, coarsely chopped; 3 eggs; 220 gm white sugar (1 cup); 160 gm hazelnuts, roasted, peeled and coarsely chopped (1 cup); To serve: sheep’s milk yoghurt

Tender Tart

A crumbly hazelnut tart always fits the bill.

Serves 4

Prep

20M

Cook

30M

Total

50M

This recipe comes from the Alice B. Toklas Cookbook.

Ingredients

240 gm plain flour

180 gm unsalted butter, chilled, coarsely chopped

3 eggs

220 gm white sugar (1 cup)

160 gm hazelnuts, roasted, peeled and coarsely chopped (1 cup)

To serve: sheep’s milk yoghurt

Method

Main

1.Combine flour and butter in a bowl and, using your fingertips, rub in butter until mixture resembles fine crumbs. Add 1 egg yolk (reserving eggwhite) and 1-2 tbsp of cold water and mix to just combine, then turn onto a lightly floured work surface and knead lightly until smooth. Wrap in plastic wrap and refrigerate for 1 hour to rest.

2.Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm-4mm thick and line a 24cm-diameter loose-bottomed fluted tart pan, trimming edges and reserving scraps. Refrigerate scraps and tart for 30 minutes.

3.Combine remaining eggs and sugar in a bowl and stir to combine. Stir in hazelnuts, then spoon into tart case (there may be some filling leftover). Roll out pastry scraps on a lightly floured surface to 3mm-4mm thick, cut into 2cm-wide strips and arrange in a lattice pattern over filling. Brush with lightly beaten reserved eggwhite and bake until golden (about 30 minutes). Serve immediately or at room temperature with sheep’s milk yoghurt.