You may also like
Categories:
hazelnuts flour pumpkin pie spice granulated sugar orange butter egg yolks raspberry jam powdered sugar whipped cream
Viewed: 96 - Published at: 6 years agoIngredients
- 4 ounces hazelnuts roasted, skin removed
- 3/4 cup flour sifted
- 2 teaspoons pumpkin pie spice
- 2/3 cup granulated sugar
- 1 orange peel grated
- 10 tablespoons butter chopped
- 2 egg yolks
- 1/2 cup raspberry jam
- powdered sugar to dust
- whipped cream to serve
Method
- Process hazelnuts in food processor until ground. Transfer to a bowl and add sifted flour, spice, granulated sugar and orange peel.
- Rub in butter until mixture begins to come together. Add yolks and, using hands, mix to a dough. Shape mixture into a ball on a well-floured surface. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with removable bottom. Roll 3/4 of the dough between 2 sheets of parchment paper to 1/8-inch thickness. Press into prepared pan, trimming edges. Refrigerate for 10 mins.
- Meanwhile, lightly knead remaining pastry and trimmings together. Roll between 2 sheets of parchment paper to a 5 x 10-inch rectangle. Refrigerate for 10 mins. With a fluted pastry cutter, cut into ten 1/2-inch wide strips.
- Spread jam over pastry crust. Arrange 5 strips across tart. Place remaining strips perpendicular to the first set of strips to form a lattice pattern.
- Bake for 35-40 mins, until golden. Cool in pan for 10 mins. Dust with powdered sugar. Serve in wedges with whipped cream.
