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Categories:Viewed: 93 - Published at: 8 years ago
Ingredients
- 1 cup (5 ounces) hazelnuts
- 1 1/2 cups plus 2 tablespoons flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons (6 ounces) butter, at room temperature
- 1/2 cup plus 1 tablespoon sugar
- 2 egg yolks, at room temperature
- Food processor
- Stand mixer
- 8- or 9-inch fluted or straight-sided tart pan
- Pie weights or dried beans
Method
- Grind the hazelnuts and prepare the dry ingredients.
- In a food processor, combine the hazelnuts and 1 1/2 cup of the flour and grind to a fine powder.
- In a small bowl, whisk together the hazelnut mixture, the rest of the flour, the baking powder, and the salt.
- Cream the butter and incorporate the eggs (see the Notes on creaming butter and room-temperature eggs):
- Place the butter in the bowl of the stand mixer with the paddle attachment and beat on medium speed for 1 minute.
- Add the sugar and beat on medium-high speed until the mixture becomes fluffy and almost white in color, approximately 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- Add the egg yolks, one at a time, and continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes.
- Add the dry ingredients and finish the dough:
- Add the dry mixture, all at once, to the butter mixture.
- Use a rubber spatula and fold the dry mixture into the butter mixture with a few turns before turning on the mixer.
- Mix the dough at slow speed until thoroughly combined, 1 to 2 minutes.
- Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and mix on slow speed for another 30 seconds.
- Separate the dough into two mounds.
- Wrap each mound in plastic wrap and press down to form two 1-inch-thick disks.
- Transfer the dough to the refrigerator and chill for 2 hours or overnight.
- Roll and blind-bake the tart dough.
- Follow the technique for rolling tart dough.
- On a cool, dry counter surface, roll the dough into a 1/8-inch-thick circle.
- Line the tart pan with the dough and freeze the tart shell for 1/2 hour.
- Preheat the oven to 350F.
- Remove the shell from the freezer, line it with parchment paper, aluminum foil, or a large coffee filter, and fill it with pie weights or dried beans.
- Transfer the shell to the oven and bake for 30 minutes.
- Remove from the oven and let it sit for 10 minutes; take out the liner and weights and place the shell back in the oven.
- (You can save the beans to use as pie weights again.)
- Bake until it is golden brown, 10 to 15 minutes.
