I’ve just noticed how summer is flying by. Ony a few weeks until Labor Day. Yikes. Also, I realized I have not made on damn pie this entire summer and suddenly felt the need to make the most of seasonal fruits. Consequently, peaches, nectarines, and apricots are all layered into this pretty Summer Fruit Hazelnut Tart. The crust contains a good amount of delicious hazelnut flour which gives the tart extra oomph in the flavor department.
This is an extremely easy tart to throw together. The most labor-intensive part is cutting the fruit into slices. However, you can easily knock this off during the 30 minute chill time the crust needs in the refrigerator.
The filling for this Summer Fruit Hazelnut Tart could not be simpler. Whip together butter, sugar, pure vanilla extract and eggs. That’s it. Pour the mixture into the shell, layer the fruit on top. Before popping the tart in the oven, sprinkle some extra white granulated sugar on top for extra sweetness. However, this step is optional.
This Summer Fruit Hazelnut Tart recipe comes from a German-language cooking site called Fooby. Additionally, I made a few tweaks. However, I left the original flavors. If you speak German, definitely check out their content. There are many beautiful recipes there to read and try. Generally, I love German baking recipes. Mostly because they are so simple. Lots of times, I’m the one who complicates them with my own interpretation.
Anyway, this Summer Fruit Hazelnut tart tastes like summer in every bite. The balance of sweet and sour in the fruit combination is anchored by the buttery hazelnut flavor of the crust.
Summer Fruit Hazelnut Tart
Ingredients
For the hazelnut crust:
- For the tart crust:
- 2 cups all-purpose flour
- 1 cup hazelnut flour
- 1/3 cup sugar
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 egg
- 2 tablespoons breadcrumbs
For the summer fruit filling:
- 2/3 cup butter room temperature
- 3/4 cup of sugar
- 1 teaspoon pure vanilla extract
- 2 eggs
- 3/4 cup chopped hazelnuts
- 2 nectarines
- 2 peaches
- 3 apricots
- 1 tablespoon sugar
Instructions
Make the hazelnut tart crust:
-
Whisk together the flours, sugar, and salt.
-
Beat the egg separately with a fork, add to the mixture, add the butter and knead until combined.
-
Wrap the dough in plastic cling film and refrigerate for 30 minutes .
-
Grease and flour a 9” tart crust.
-
Remove the dough from the fridge and roll it out into a circle on a lightly floured surface. Transfer the dough to the prepared pan, pressing it in on all sides. Poke holes with a fork.
-
Spread the breadcrumbs evenly out into the pan.
For the filling:
-
Slice the fruits in half. Remove the pits and slice each half into thin pieces.
-
Preheat the oven to 350 degrees F.
-
Beat butter with sugar and vanilla until creamy.
-
Beat in the eggs one at a time. Mix in the hazelnuts.
-
Pour the mixture into the prepared crust.
-
Arrange the fruits on top of the crust.
-
Sprinkle the sugar evenly on top.
-
Place in the oven and bake for 40 minutes.
-
Remove from oven, let cool for 20 minutes before serving.
Like this Summer Fruit Hazelnut Tart? Also, check out some of these other fruit tart recipes:
